tag:blogger.com,1999:blog-67427568149674648112016-12-10T04:08:31.900+11:00Green Gourmet GiraffeRecipes and reflections in which our vegetarian heroine dreams of being tall and graceful as a giraffe, being a goddess in the kitchen, and being gladdened by green gadgets, green food and green politics because green is the colour of hope.Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.comBlogger500125tag:blogger.com,1999:blog-6742756814967464811.post-44963787502484943612016-12-09T12:34:00.000+11:002016-12-09T12:34:37.435+11:00Laverbread vegie soup<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-gVNKpzCoovM/WEfikXTisvI/AAAAAAAAfHE/hSGTamKHLEcDsVoPS9yY5V1kfIwiNzRTwCLcB/s1600/laverbread%2Bsoup%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-gVNKpzCoovM/WEfikXTisvI/AAAAAAAAfHE/hSGTamKHLEcDsVoPS9yY5V1kfIwiNzRTwCLcB/s400/laverbread%2Bsoup%2B%25281%2529.jpg" width="400" /></a></div>Have you ever wondered what miso soup might taste like if it was invented in Wales?&nbsp; No?&nbsp; Nor I.&nbsp; But if you did, I think I might have an answer in this soup that I made for dinner last week using Welsh laverbread. &nbsp;&nbsp; <br /><br />After opening my tin of laverbread for a <a href="http://gggiraffe.blogspot.com/2016/11/welsh-nutroast-with-laverbread-leeks.html" target="_blank">nut roast</a> I wanted to make sure I used the rest.&nbsp; After all, this laverbread is a rare delicacy that I was lucky to be sent&nbsp; from Wales by <a href="http://gggiraffe.blogspot.com/2016/12/in-my-kitchen-december-2016.html" target="_blank">Shaheen</a>.&nbsp; I didn't want it to go off.&nbsp; Initially I had an idea I would make potato patties with the laverbread (which is like a seaweed paste).&nbsp; Then it just seemed practical to make soup.<br /><br />It is always practical to make soup because I often buy vegies with great hope.&nbsp; Yet sometimes the crisper drawer of the fridge looks sad with neglect.&nbsp; And the only thing to do is throw the vegies inot a soup or stew.&nbsp; As many of my soups do, this one borders on a stew because it was quite packed.&nbsp; But it was watery enough that I call it a soup.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-kvMnmdhT39c/WEfik8oDfdI/AAAAAAAAfHI/rN2JlQAYqycSdBJXo2ZzzDTwhc1t1l-LwCLcB/s1600/laverbread%2Bsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-kvMnmdhT39c/WEfik8oDfdI/AAAAAAAAfHI/rN2JlQAYqycSdBJXo2ZzzDTwhc1t1l-LwCLcB/s400/laverbread%2Bsoup.jpg" width="400" /></a></div>The laverbread gave a lovely depth of flavour.&nbsp; I am still a bit wary of laverbread and again was very relieved that it made the soup so good.&nbsp; I also loved it being packed with vegies and beans.&nbsp; It was a very satisfying soup to eat.&nbsp; We both went back for seconds and on the following night I ate the leftovers myself and found something else for E to eat for tea when he came home later.&nbsp; (Ssshhh don't tell him!)&nbsp; I justified this because I thought it was like a Welsh version of miso soup.&nbsp; And E is not so keen on miso soup.<br /><br />Thanks again to the lovely Shaheen of <a href="http://allotment2kitchen.blogspot.com/p/eat-your-greens-ch.html" target="_blank">Allotment 2 Kitchen</a> for sending this my way.&nbsp; She has lots of laverbread recipes if you are lucky enough to have a tin.&nbsp; (Check out my <a href="http://gggiraffe.blogspot.com/2016/11/welsh-nutroast-with-laverbread-leeks.html" target="_blank">nut roast</a> post if you want to see photos of laverbread in the tin.)&nbsp; I had thought to put a list of other Welsh recipes at the end of this post but then I found that I have very few Welsh-inspired recipes.&nbsp; Which is shameful, as my great grandfather come to Australia from Wales. Watch this space.<br /><br />I am sending this soup to <a href="http://allotment2kitchen.blogspot.com.au/p/eat-your-greens-ch.html" target="_blank">Allotment 2 Kitchen</a> and The VegHog for <a href="https://the-veghog.blogspot.com.au/2016/12/eat-your-greens-welcoming-december.html" target="_blank">Eat Your Greens</a>, to <a href="http://rockmyvegansocks.com/" target="_blank">Rock My Vegan Socks</a> and <a href="http://www.vnutritionandwellness.com/" target="_blank">VNutrition</a> for Healthy Vegan Fridays, and to Vegetarian Mamma for <a href="http://vegetarianmamma.com/gluten-free-fridays-224-holidays-gluten-free-awesome/" target="_blank">Gluten Free Fridays</a>.<br /><b><br /></b><b>More broth-based soups from Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com/2010/04/honest-soup-inspired-by-farmers-market.html">Chickpea and spinach soup (with noodles)</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2008/01/hotm-11-chunky-beetroot-soup-with.html">Chunky beetroot soup with kidney beans</a> (gf)<br /><a href="http://gggiraffe.blogspot.com/2010/07/pumpkin-soup-for-busy-days.html">Japanese-style pumpkin, sprouts and tofu soup</a> (gf, v) <br /><a href="http://gggiraffe.blogspot.com/2009/01/miso-soup-for-after-feasting.html">Miso soup with tofu, vegetables and noodles</a> (v)<br /><a href="http://gggiraffe.blogspot.com/2011/04/ncr-tricken-rice-soup-with-celeriac.html">Tricken rice soup with celeriac</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2008/02/wanton-dumplings-in-ginger-broth.html">Wanton dumplings in ginger broth</a> (v)<br /><br /><b>Laverbread vegie soup</b><br />An original Green Gourmet Giraffe recipe<br />Serves 3-4<br /><br />1-2 tsp olive oil<br />1 onion, chopped<br />3 carrots, diced<br />2 cups purple cabbage, diced<br />3 cup boiling water<br />400g tin cannelini beans, rinsed and drained <br />1 potato, finely chopped<br />1/4 cup laverbread (Welsh seaweed puree)<br />1/2 tsp mustard powder<br />1 tsp smoked paprika<br />1 tsp stock powder<br />1/2 tsp worcestershire sauce <br />1/2 tsp flaked salt<br />1 bunch asparagus <br />handful of spinach<br /><br />Fry onion in oil in large saucepan for 5 minutes over medium heat.&nbsp; Add carrots and fry an additional 5 minutes.&nbsp; Add cabbage and cook another 5 minutes.&nbsp; Add boiling water, potato, laverbread, mustard powder, smoked paprika, stock powder, worcestershire sauce and salt.&nbsp; Bring to the boil and simmer for 10 to 20 minutes until vegies have softened.&nbsp; (I cooked it for 10 minutes and left it a few hours.)&nbsp; Stir in asparagus and spinach and gently cook for another few minutes.&nbsp; <br /><br /><b>On the Stereo:</b><br /><i>Tinsel and Lights:</i> Tracey ThornJohanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com1tag:blogger.com,1999:blog-6742756814967464811.post-44225237634568539502014-11-13T10:30:00.000+11:002016-12-08T10:06:30.000+11:00Angela Liddon's Glo Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-ijBxWOwQ-80/VGPkJHCi4lI/AAAAAAAAYAo/mYVTe9zVpAA/s1600/glo%2Bbars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-ijBxWOwQ-80/VGPkJHCi4lI/AAAAAAAAYAo/mYVTe9zVpAA/s400/glo%2Bbars.jpg" width="400" /></a></div>This morning I gave Sylvia the choice of pink iced cupcakes and glo bars.&nbsp; She chose glo bars.&nbsp; I was most pleased at my success with the healthier treat.&nbsp; Then she says, but don't make them again because I don't like them that much.&nbsp; As if I wont be making them again!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-DxY6YXht3oQ/VGPkJ21cFHI/AAAAAAAAYAw/uFnIdhH1wN0/s1600/lunchbox%2Bwith%2Btortilla%2Band%2Bglo%2Bbars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://4.bp.blogspot.com/-DxY6YXht3oQ/VGPkJ21cFHI/AAAAAAAAYAw/uFnIdhH1wN0/s400/lunchbox%2Bwith%2Btortilla%2Band%2Bglo%2Bbars.jpg" width="400" /></a></div>For those who haven't had the luck to come across Angela Liddon's <a href="http://ohsheglows.com/">Oh She Glows</a> vegan blog, you might not be aware of this signature recipe of hers that has been reproduced in her cookbook that came out this year.&nbsp; I love her blog and have loving making a <a href="http://gggiraffe.blogspot.com.au/2011/05/ppn-avocado-pasta.html">few</a> <a href="http://gggiraffe.blogspot.com.au/2012/02/choc-almond-slice-valentine-and.html">of</a> <a href="http://gggiraffe.blogspot.com.au/2012/04/spinach-crackers-and-hummus-for-potluck.html">her</a> <a href="http://gggiraffe.blogspot.com.au/2014/03/vegan-bacon-and-seed-chocolate-bark-and.html">recipes</a>.&nbsp; This one was no exception.<br /><br />E commented that it was one of the better healthy bars I have made.&nbsp; And to prove it we just kept nibbling away at them.&nbsp; They were so good.&nbsp; As well as being full of good seeds and oats, no refined sugar, and easy to make gluten free and vegan.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-bFCsoMXGh_o/VGPkIH_vivI/AAAAAAAAYAc/6MoJI_xnedE/s1600/glo%2Bbars%2Bin%2Btin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-bFCsoMXGh_o/VGPkIH_vivI/AAAAAAAAYAc/6MoJI_xnedE/s400/glo%2Bbars%2Bin%2Btin.jpg" width="400" /></a></div>Now a note about the photos of these bars.&nbsp; Muesli bars are among the most boring looking food.&nbsp; They are meant to be healthy rather than pretty.&nbsp; I really liked Angela's styliing the bars with fabric (and had also seen <a href="http://www.seitanismymotor.com/2014/11/cranberry-butterscotch-flapjacks/">Mihl</a> do it too recently with baking paper under the fabric).&nbsp; I also had a look at FoodGawker for ideas.<br /><br />Then I ripped up an old dress of Sylvia's that she had worn out, literally.&nbsp; When she got home and saw what I had one she gave me one of her scary disapproving frowns.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-wuT7WBsQENo/VGPkH7SvX0I/AAAAAAAAYAY/urTy45t8h8o/s1600/glo%2Bbars-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-wuT7WBsQENo/VGPkH7SvX0I/AAAAAAAAYAY/urTy45t8h8o/s400/glo%2Bbars-2.jpg" width="400" /></a></div>Yet for all Sylvia's displeasure at me ripping up her old dress for the blog (even though it was already quite ripped), she and her friends seemed to enjoy the novelty wrapping.&nbsp; So this morning I asked what she liked about the bars.&nbsp; The wrapping?&nbsp; The choc chips?&nbsp; The rice bubbles (which we used for puffed rice)?&nbsp; Nope!&nbsp; It was the oats.&nbsp; Kids are so unpredictable.<br /><br />I am sending these bars to Ros at the <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2014/11/alphabakes-november-2014.html">More Than Occasional Baker</a> for <a href="http://themorethanoccasionalbaker.blogspot.com.au/p/alphabakes-challenge.html">Alphabakes</a>, a blog event she runs with Caroline of <a href="http://www.carolinemakes.net/">Caroline Makes</a>, challenging us to bake focusing on a different letter each month.&nbsp; This month the letter is H and so I have H for hemp seeds.<br /><br /><b>Previous recipes using Rice Bubbles on Green Gourmet Giraffe:</b><br /><ul><li><a href="http://gggiraffe.blogspot.com/2012/02/choc-almond-slice-valentine-and.html">Chocolate almond rice bubble slice</a>&nbsp;</li><li><a href="http://gggiraffe.blogspot.com/2011/11/chocolate-crackles-and-copha-conundrum.html">Chocolate crackles</a>&nbsp; </li><li><a href="http://www.gggiraffe.blogspot.com/2009/04/marvellous-mars-bar-slice.html">Mars bar slice</a>&nbsp;</li><li><a href="http://gggiraffe.blogspot.com.au/2014/11/monster-cake-monster-rice-krispies-and.html">Monster rice krispies</a>&nbsp; </li><li><a href="http://gggiraffe.blogspot.com/2009/04/pooh-bear-honey-slice.html">Pooh bear honey slice</a> </li><li><a href="http://gggiraffe.blogspot.com.au/2012/03/fff-rice-bubble-muesli-slice.html">Rice bubble muesli slice</a></li></ul><br /><b>Classic Glo Bars</b><br />Slightly adapted from <i><a href="http://ohsheglows.com/the-book/">The Oh She Glows Cookbook</a></i> via <a href="http://www.chatelaine.com/health/healthy-recipes-health/angela-liddon-vegan-energy-bar/">Chatelaine </a><br />makes 12 bars (or more smaller squares)<br /><br />1 1/2 cups rolled oats <br />1 1⁄4 cups puffed rice*<br />1⁄4 cup hemp seeds<br />1⁄4 cup sunflower seeds<br />1⁄4 cup dessicated coconut<br />2 tbsp sesame seeds<br />2 tbsp chia seeds<br />1⁄2 tsp ground cinnamon<br />1⁄4 tsp fine-grain sea salt<br />1⁄2 cup, plus 1 tbsp, rice malt syrup*<br />1⁄4 cup nut butter (I used half cashew butter and tahini)<br />1⁄2 cup chocolate chips* <br /><br />Line a slice tin or a 23 inch/9 inch square tin with baking paper.&nbsp; Mix oats, puffed rice, seeds, coconut, cinnamon and salt in a large bowl.&nbsp; Heat rice malt syrup and nut butter on stove top or in microwave until warm and gooey.&nbsp; Mix into dry ingredients - you will need a lot of elbow grease to this as it is hard work.&nbsp; Mix in choc chips (make sure mixture is cool enough that they don't melt).&nbsp; Press firmly into prepared tin, using damp hands.&nbsp; Chill in freezer for 10 minutes or in fridge for about an hour.&nbsp; Cut into bars.&nbsp; Keep in fridge for up to 2 weeks or you can freezer them.<br /><br /><i>*Recipe notes: To make the recipe gluten free, make sure the oats and puffed rice are gluten free.&nbsp; To make the recipe vegan, make sure the choc chips are vegan.&nbsp; If you are not in Australia, I am not sure how easy it is to find rice malt syrup.&nbsp; I always use it instead of brown rice syrup which is hard to find here.</i><br /><br /><i>UPDATE December 2016: I made these with tahini for the nut butter, sunflower seeds instead of the hemp seeds, shredded coconut rather than desiccated coconut, and added 3 tbsp cocoa.&nbsp; They were really good.&nbsp; I have also made them without choc chips and drizzled chocolate over the top.</i><br /><br /><b>On the Stereo:</b><br /><i>Hal David and Burt Bacharach: the Songbook Collection:</i> Various Artists.Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com38tag:blogger.com,1999:blog-6742756814967464811.post-35273964640620994462016-12-03T19:44:00.000+11:002016-12-07T07:28:22.410+11:00Refried lentils with garlic scapes (and zucchini or pumpkin) for nachos<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O9_NqH9YjgU/WEDPvNHCu_I/AAAAAAAAfEs/3ln0E_Sw9r4tYxKrvI0HUuQZN-X-8FqlQCLcB/s1600/refried%2Blentils%2Bin%2Bnachos%2B%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-O9_NqH9YjgU/WEDPvNHCu_I/AAAAAAAAfEs/3ln0E_Sw9r4tYxKrvI0HUuQZN-X-8FqlQCLcB/s400/refried%2Blentils%2Bin%2Bnachos%2B%25286%2529.jpg" width="400" /></a></div>I had a yen for nachos.&nbsp; It was a eco-friendly way to follow up a taco night where we used a taco kit.&nbsp; I had leftover seasoning, leftover salsa and I had forgotten to use the yoghurt.&nbsp; I also had garlic scapes to use.&nbsp; And the challenge of making my favourite refried beans without kidney beans or black beans.&nbsp; I was most pleased with how I rose to the challenge.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x1tnR99MEYA/WEDQaOke72I/AAAAAAAAfFA/DjssY5IH9vQZMGMcsYJah5N7uBX0epMbACLcB/s1600/in%2Bmy%2Bkitchen%2Bgarlic%2Bscapes%2Bfor%2Bnachos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-x1tnR99MEYA/WEDQaOke72I/AAAAAAAAfFA/DjssY5IH9vQZMGMcsYJah5N7uBX0epMbACLcB/s400/in%2Bmy%2Bkitchen%2Bgarlic%2Bscapes%2Bfor%2Bnachos.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>The garlic scapes were from a farmers market where it was suggested that I just fry them up.&nbsp; Instead I put them in <a href="http://gggiraffe.blogspot.com.au/2016/11/chunky-asparagus-and-cashew-dip-with.html" target="_blank">dip</a> that I found really garlicky.&nbsp; So I decided to use them instead of onion and garlic in the refried beans.&nbsp; The first time I used 3 and then next I was determined to use them all and put 10 in.&nbsp; It was fine.&nbsp; Actually it was really good!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-b34GIZ79r6E/WEDPzRggSQI/AAAAAAAAfE0/3K3z4cYZj04I4lGEE_XcgECkQpSvADafACLcB/s1600/refried%2Blentils%2Bnachos%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-b34GIZ79r6E/WEDPzRggSQI/AAAAAAAAfE0/3K3z4cYZj04I4lGEE_XcgECkQpSvADafACLcB/s640/refried%2Blentils%2Bnachos%2Bcollage.jpg" width="450" /></a></div>I tried making the nacos differently to my usual.&nbsp; I have often layered a bean mixture and cheese and salad between layers of tortilla chips.&nbsp; This time I looked at photos of nachos in favourite restaurants and online.&nbsp; I decided just to layer cheese and tortilla chips and then once cooked I piled on topping, making sure to have the refried beans heated.&nbsp; Delicious and pretty!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2y4NlGkjwyg/WEDP3D6h98I/AAAAAAAAfE4/diciipuoMjUBlDLB3IysgRUtaOMrmIhXwCLcB/s1600/refried%2Blentils%2Bwith%2Bscapes%2Bcollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-2y4NlGkjwyg/WEDP3D6h98I/AAAAAAAAfE4/diciipuoMjUBlDLB3IysgRUtaOMrmIhXwCLcB/s400/refried%2Blentils%2Bwith%2Bscapes%2Bcollage.jpg" width="400" /></a></div>The refried lentils were both quick and tasty.&nbsp; I made them to use up what was in the kitchen rather than shopping while we had lots of food.&nbsp; I had 20 minutes to make the refried lentils and got it done.&nbsp; Which means that I could get home from Sylvia's swimming lesson, knock up some guacamole and put together nachos quickly.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-4xCxjOg7LvY/WEDPtrdllWI/AAAAAAAAfEo/aswzuVbS7TM-GastP4Rg7kdAW5tZNGNTACLcB/s1600/refried%2Blentils%2Bin%2Bnachos%2B%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://2.bp.blogspot.com/-4xCxjOg7LvY/WEDPtrdllWI/AAAAAAAAfEo/aswzuVbS7TM-GastP4Rg7kdAW5tZNGNTACLcB/s400/refried%2Blentils%2Bin%2Bnachos%2B%25287%2529.jpg" width="400" /></a></div>This could change the way I do nachos and open me up to trying new vegies and pulses in making refried beans.&nbsp; And while we don't usually do nachos often, I could do with more quick meals like this.&nbsp; Life has been so busy that I have been having some very simple dinners.&nbsp; I finished making 3 small gingerbread houses yesterday but with Christmas looming, I am not sure life will be throwing lots more time my way!<br /><br />I am sending this to Tinned Tomatoes for <a href="http://www.tinnedtomatoes.com/2016/12/meat-free-mondays-7-recipes-for-week.html" target="_blank">Meat Free Mondays</a>, to <a href="http://the-veghog.blogspot.ca/2016/12/my-legume-love-affair-102-welcoming_1.html" target="_blank">The Veg Hog</a>. for <a href="http://foodandspice.blogspot.com/p/mlla.html" target="_blank">My Legume Love Affair</a> and to Elizabeth's Kitchen for <a href="http://www.elizabethskitchendiary.co.uk/no-waste-food-challenge/" target="_blank">No Waste Food Challenge</a>. <br /><br /><b>More Mexican-inspired meals on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com/2007/12/how-green-was-my-mole.html">Borlotti bean mole with roast pumpkin and silverbeet</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2012/01/new-year-gingerbread-christmas-tree-and.html">Haggis tacos (and nachos)</a><br /><a href="http://gggiraffe.blogspot.com.au/2014/11/cheesey-kale-quesadillas-with-mole.html">Kale, cheese and mole quesadillas</a> (v)<br /><a href="http://gggiraffe.blogspot.com/2007/07/mexicale-pie-old-favourite.html">Mexicale pie&nbsp; </a><br /><a href="http://gggiraffe.blogspot.com/2008/04/toothpicks-tacos-and-oaxaca.html">Oaxaca tacos (with potato and cheese)</a> (gf)<br /><a href="http://gggiraffe.blogspot.com/2010/10/potato-and-kale-enchiladas.html">Potato and kale enchiladas</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/09/smoky-tex-mex-pizza-with-sourdough-base.html">Tex Mex Pizza with sourdough base</a> (v) <br /><br /><b>Refried lentils with garlic scapes </b><br />Adapted from Alison Holst via <a href="http://gggiraffe.blogspot.com.au/2013/01/rapid-refried-beans-for-tacos.html" target="_blank">Green Gourmet Giraffe</a><br />Serves 2-4<br /><br />1 tbsp oil<br />3-10 garlic scapes, finely chopped<br />1 zucchini, finely chopped or 2-3 cups roasted diced pumpkin<br />2-3 tsp of taco seasoning<br />400g tin of brown lentils, rinsed and drained<br />2 tbsp tomato paste<br /><br />Fry garlic scapes and zucchini in oil until zucchini is cooked.&nbsp; (Or if using roast pumpkin, cook garlic scapes until starting soften and brown and then stir in pumpkin.)&nbsp; Add taco seasoning and stir through.&nbsp; Add lentils and tomato paste.&nbsp; Warm though and remove from heat.<br /><br /><i>NOTES: Great for tacos and nachos.&nbsp; You can mash with a fork or potato masher but it is optional.&nbsp; If you don't have taco seasoning, add 1/2 tsp each of cumin, dried oregano, sugar, salt and chilli paste.&nbsp;&nbsp;</i><br /><br /><i>For nachos I used 100g tortilla chips, 100-200g grated cheese and put together in 2 layers.&nbsp; I heated it at 200 C for 15 minutes (but I think I could have done it either shorter or in a 180 C oven.)&nbsp; I heaped it with refried lentils.&nbsp; Then guacamole (1 avocado, squeeze of lime, pinch of salt, drizzle of srirach and 2 tbsp of </i><i><a href="http://gggiraffe.blogspot.com.au/2016/11/chunky-asparagus-and-cashew-dip-with.html" target="_blank">garlicky green dip</a>), about 1/4 cup plain yoghurt and 2-3 tbsp of salsa.</i><br /><br /><b>On the Stereo: </b><br /><i>Dr Demento presents The Greatest Novelty Christmas CD of time</i> - Various Artists Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com4tag:blogger.com,1999:blog-6742756814967464811.post-53887610647066754602016-12-06T22:39:00.000+11:002016-12-07T00:03:41.747+11:00In My Kitchen: December 2016<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-1h3eEfsOiLg/WEPVUt6IgsI/AAAAAAAAfF8/gTIsgF5-IgsGL7bbyorTaXor8jliRq7LwCLcB/s1600/in%2Bmy%2Bkitchen%2B-%2Bstrawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-1h3eEfsOiLg/WEPVUt6IgsI/AAAAAAAAfF8/gTIsgF5-IgsGL7bbyorTaXor8jliRq7LwCLcB/s400/in%2Bmy%2Bkitchen%2B-%2Bstrawberries.jpg" width="400" /></a></div>December has arrived, breathless and bold.&nbsp; Everyone is celebrating: the end of school year, the summer and Christmas.&nbsp; Last weekend we were at Coburg Night Market (Indian style nachos were amazing), a carol service (where a pub rock duo don't seem to know many carols and end up singing Wonderwall and Uptown Funk) and Sylvia's gymnastics display day (where I won the raffle).&nbsp; We are high on excitement and low on energy!&nbsp; And I need to find time to vacuum the house.&nbsp; So let's ignore the floors while we take a peek into my kitchen.<br /><br />Firstly I must show off our first and finest strawberry that Sylvia ate before they were either eaten by birds or defeated by my lack of watering.&nbsp; Now that there is more sunshine and less rain, I need to get into better gardening habits.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-jHoY63JH9es/WEPVTW44SSI/AAAAAAAAfF0/CUwIGiTvAgcWnm6LT_WHY5Qco_gzyiVdQCLcB/s1600/in%2Bmy%2Bkitchen%2B-%2Bbeetroot%2Band%2Bcashew%2Bsausage%2Brolls%2Bto%2Buse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-jHoY63JH9es/WEPVTW44SSI/AAAAAAAAfF0/CUwIGiTvAgcWnm6LT_WHY5Qco_gzyiVdQCLcB/s400/in%2Bmy%2Bkitchen%2B-%2Bbeetroot%2Band%2Bcashew%2Bsausage%2Brolls%2Bto%2Buse.jpg" width="400" /></a></div>We went to the <a href="http://www.veganopoulous.com/2016/11/06/melbourne-vegan-eats-brew-and-food-fest/" target="_blank">Melbourne Vegan Eats Brew and Food Fest</a> in November.&nbsp; E wanted some sausage rolls but they were taking too long.&nbsp; Later when we returned to Half Pint Dairy for an ice cream they had lots of sausage rolls.&nbsp; We bought some beetroot and cashew sausage rolls to take home for dinner.&nbsp; They were magnificent.&nbsp; We ate them with leftover bean stew and lettuce.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-f0m3Qo9rMYY/WEPVRtS6p8I/AAAAAAAAfFs/yQ-93P1ekd0JfHRHPfpw5CbmAYXV2NpWACLcB/s1600/in%2Bmy%2Bkitchen%2B%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-f0m3Qo9rMYY/WEPVRtS6p8I/AAAAAAAAfFs/yQ-93P1ekd0JfHRHPfpw5CbmAYXV2NpWACLcB/s400/in%2Bmy%2Bkitchen%2B%25285%2529.jpg" width="400" /></a></div>I haven't had as much time for dinner lately as I would like.&nbsp; Some shortcuts have been called for.&nbsp; Such as the wonderful falafel from <a href="http://gggiraffe.blogspot.com.au/2010/06/half-moon-cafe-coburgs-best-falafels.html" target="_blank">Half Moon Cafe</a> in Coburg.&nbsp; They are made with broad beans and lots of herbs.&nbsp; When fresh they are crispy outside and soft and green inside.&nbsp; After a day in the fridge, they firm up but still taste exceedingly good.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-vCyTBAHeQ7c/WEPVQVzh0qI/AAAAAAAAfFk/9ghyxhQoUQgqRsrJogLHoQDH_3tPVWAXQCLcB/s1600/in%2Bmy%2Bkitchen%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-vCyTBAHeQ7c/WEPVQVzh0qI/AAAAAAAAfFk/9ghyxhQoUQgqRsrJogLHoQDH_3tPVWAXQCLcB/s400/in%2Bmy%2Bkitchen%2B%25281%2529.jpg" width="400" /></a></div>And then there have been days I haven't got to the shops.&nbsp; I set out to make <a href="http://gggiraffe.blogspot.com.au/2015/03/celias-overnight-sourdough-bread-step.html" target="_blank">overnight sourdough bread</a> a couple of weeks back and found I was out of my regular white flour.&nbsp; I looked for what flours were about the kitchen and used 1/4 white flour, 1/4 wholmeal flour and 1/2 spelt flour.&nbsp; The bread was great with far more depth of flavour, albeit a little less lift.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-0_uKLT_WiKI/WEPVT-M0vJI/AAAAAAAAfF4/9zgtYdDHw4EVPCDummlWNH8AyqySY6vmACLcB/s1600/in%2Bmy%2Bkitchen%2B-%2Bcoburg%2Bfarmers%2Bmarket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-0_uKLT_WiKI/WEPVT-M0vJI/AAAAAAAAfF4/9zgtYdDHw4EVPCDummlWNH8AyqySY6vmACLcB/s400/in%2Bmy%2Bkitchen%2B-%2Bcoburg%2Bfarmers%2Bmarket.jpg" width="400" /></a></div>We have made time for the <a href="http://gggiraffe.blogspot.com.au/2013/05/coburg-farmers-market.html" target="_blank">Coburg Farmers Market</a>.&nbsp; The cruffin was for E though Sylvia and I had to taste the strange hybrid of a croissant and muffin.&nbsp; The garlic scapes ended up in <a href="http://gggiraffe.blogspot.com.au/2016/12/refried-lentils-with-garlic-scapes-and.html" target="_blank">nachos</a>.&nbsp; The oranges were quartered and put into Sylvia's lunchbox.&nbsp; The kale went into<a href="http://gggiraffe.blogspot.com.au/2016/05/only-kale-can-save-us-now-salad.html" target="_blank"> this salad</a>.&nbsp; And I enjoyed the new vegan creamy macadamia and pear chocolate from Cocoa Rhapsody.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-FIbhz65cPJg/WEPVSROolXI/AAAAAAAAfFw/VH3WAxvG82E3Wjz4sAJbgPX1RrfARYvigCLcB/s1600/in%2Bmy%2Bkitchen%2B%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="https://3.bp.blogspot.com/-FIbhz65cPJg/WEPVSROolXI/AAAAAAAAfFw/VH3WAxvG82E3Wjz4sAJbgPX1RrfARYvigCLcB/s400/in%2Bmy%2Bkitchen%2B%25287%2529.jpg" width="400" /></a></div>I was so excited to see Savoury muesli bars.&nbsp; But I felt cheated once I got them home and tasted them and checked the ingredients and the sugar content.&nbsp; They were held together with glucose and tasted slightly sweet with some cumin flavour.&nbsp; The biggest betrayal was looking at the sugars in the nutritional breakdown which was about 13 g per 100g, compared to Sylvia's regular sweet muesli bars which are about 15g per 100g.&nbsp; Disappointed!&nbsp; They wont be in my shopping trolley again.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-QJD7E8lXPmg/WEVQNo5ry3I/AAAAAAAAfG0/OI9BcE7edQofN4G5dFbIJafteDZ_O5jBQCLcB/s1600/In%2BMy%2BKitchen%2B2%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-QJD7E8lXPmg/WEVQNo5ry3I/AAAAAAAAfG0/OI9BcE7edQofN4G5dFbIJafteDZ_O5jBQCLcB/s640/In%2BMy%2BKitchen%2B2%2BCollage.jpg" width="388" /></a></div>We have bought some fun stuff too.&nbsp; I love the colour of the carotino oil.&nbsp; I thought it was made of carrots but it is actually canola and red palm heart.&nbsp; The loose leaf Hibiscus tea with ginger, vanilla and mint is from Juanita's Kitchen and very nice (Actually I was given this after a meal at the cafe but not in my capacity as a blogger.)&nbsp; I love the mini bagels.&nbsp; They are great to store in the freezer for lunches for Sylvia when we are out of bread!&nbsp; And I really love the purple carrot, beetroot and apple juice.&nbsp; I find it quite strong and have it with half juice and half soda water.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m17RpHRRQ-o/WEPxv5Q8NoI/AAAAAAAAfGc/Kb37yyKCqOAghI8DVO5j8K9oUPALtrlmACLcB/s1600/in%2Bmy%2Bkitchen%2B%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-m17RpHRRQ-o/WEPxv5Q8NoI/AAAAAAAAfGc/Kb37yyKCqOAghI8DVO5j8K9oUPALtrlmACLcB/s400/in%2Bmy%2Bkitchen%2B%25286%2529.jpg" width="322" /></a></div>I have so many recipes to try that I usually can resist the temptation of food magazines.&nbsp; However I was tempted by this new Follow the Crumbs magazine I picked up in the supermarket.&nbsp; It was so interesting I bought a copy (and it wasn't cheap at $9 or $10).&nbsp; I enjoyed looking at it and then not had time to pick it up again.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-IEO7nXZt3GU/WEPVVxbz8iI/AAAAAAAAfGE/7Z70YHooMt4dFv5BNYm82hrzp026a82OwCLcB/s1600/in%2Bmy%2Bkitchen%2Btoilet%2Bpaper%2Broll%2Bpeople.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-IEO7nXZt3GU/WEPVVxbz8iI/AAAAAAAAfGE/7Z70YHooMt4dFv5BNYm82hrzp026a82OwCLcB/s400/in%2Bmy%2Bkitchen%2Btoilet%2Bpaper%2Broll%2Bpeople.jpg" width="400" /></a></div>Sylvia made this toilet paper roll people one day when she had idle time.&nbsp; They are rather cute!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-Uacq488Mw6w/WEPVVdtZcNI/AAAAAAAAfGA/6CgSbsaL98AAnat7-c2qT2-2lhYU100MACLcB/s1600/in%2Bmy%2Bkitchen%2Bchristmas%2Bpegs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://3.bp.blogspot.com/-Uacq488Mw6w/WEPVVdtZcNI/AAAAAAAAfGA/6CgSbsaL98AAnat7-c2qT2-2lhYU100MACLcB/s400/in%2Bmy%2Bkitchen%2Bchristmas%2Bpegs.jpg" width="400" /></a></div>My neighbour gave to a charity that came knocking at her door and they gave her vouchers to buy some magazines.&nbsp; She gave me the vouchers and so I received these cute house pegs with the magazine.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-GKf8WRGJAWM/WEPVWk5Ni4I/AAAAAAAAfGI/9aSe6xyFBZ0heKkKHGZ7ea7GmcIWKpIkACLcB/s1600/in%2Bmy%2Bkitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-GKf8WRGJAWM/WEPVWk5Ni4I/AAAAAAAAfGI/9aSe6xyFBZ0heKkKHGZ7ea7GmcIWKpIkACLcB/s400/in%2Bmy%2Bkitchen.jpg" width="400" /></a></div>I spent November blogging lots of vegan recipes for <a href="http://gggiraffe.blogspot.com.au/2016/11/vegan-mofo-2016.html" target="_blank">Vegan Mofo</a>.&nbsp; Above are some gingerbread men from Isa's <i>Vegan Holidays Cookbook</i>. I didn't like them quite as much as my regular <a href="http://gggiraffe.blogspot.com.au/search?q=bush+buddies" target="_blank">gingerbread</a> but it was pretty good.&nbsp; And we had fun decorating the gingerbread men.&nbsp; Sylvia did the skeleton and I did the guy in the tie.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-ofk7moE3p2g/WEVOz-Eb2_I/AAAAAAAAfGs/1j7mH9QFork4bkJ8cGPZ2CERkeQfGRzGwCLcB/s1600/in%2Bmy%2Bkitchen%2Braffle%2Bhamper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-ofk7moE3p2g/WEVOz-Eb2_I/AAAAAAAAfGs/1j7mH9QFork4bkJ8cGPZ2CERkeQfGRzGwCLcB/s400/in%2Bmy%2Bkitchen%2Braffle%2Bhamper.jpg" width="400" /></a></div>Finally here is a peek into the raffle that I won at the gymnastics display day.&nbsp; I had made gingerbread houses to donate to the raffle and was embarrassed to win one back.&nbsp; In fact, so mortified was I that I asked that it be taken out of the hamper and raffled again (much to Sylvia's dismay).&nbsp; We had lots of other lovely food and gifts in the hamper, including a David Brewster calendar and some gorgeous fleece hats that one of the coaches made.&nbsp; Sylvia has been wearing one of the hats to bed every night.&nbsp; (And yes it is summer!)&nbsp; We also have a voucher for I Carusi Pizza which I look forward to using.&nbsp; <br /><br />I am sending this post to the In My Kitchen event, that invites bloggers to share a peek into their kitchen.&nbsp; Started by Celia of <a href="https://figjamandlimecordial.com/" target="_blank">Fig Jam and Lime Cordial</a>, it is currently hosted by Lizzy of <a href="http://www.bizzylizzysgoodthings.com/blog/in-my-kitchen-summer-and-the-festive-season-2016" target="_blank">Bizzy Lizzy's Good Things</a>.&nbsp; If you would like to join in, send your post to Lizzy by 10 November .&nbsp; Or just head over to her blog to check out some fascinating kitchens.Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com6tag:blogger.com,1999:blog-6742756814967464811.post-45398951406465359212016-11-02T16:16:00.000+11:002016-12-06T23:13:39.919+11:00Vegan MoFo 2016<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-5M2WtkmODNY/WBXy5CcBPEI/AAAAAAAAe3k/zg2CzQC2fHc99v3HC8s9GbVgGznkT0-MQCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-5M2WtkmODNY/WBXy5CcBPEI/AAAAAAAAe3k/zg2CzQC2fHc99v3HC8s9GbVgGznkT0-MQCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" /></a></div>It's back!&nbsp; I missed last year but here I am about to embark on my fifth year of <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo.</a>&nbsp; I am looking forward to joining a crowd of bloggers who are promoting vegan food in November.<br /><br />I am a little nervous too.&nbsp; Not because I am vegetarian.&nbsp; I eat enough vegan food to enjoy the challenge of having a vegan blog for a month.&nbsp; No, I am nervous about finding the time.&nbsp; This year has been pretty crazy and demanding of my time.&nbsp; I have been preparing some posts ahead of time.&nbsp; It is the only way to survive Vegan MoFo even at the best of times.&nbsp; It is the only way I have convinced myself to sign up this year.<br /><br />So I can promise you that I have lots of fun and fascinating recipes.&nbsp; In keeping with the weekly Vegan MoFo themes, there will be treats, diversity, colour, and comfort food (oh yes that is "memories and traditions" week but for me that translates as comfort!).&nbsp; Here is a sneak peak at some of the food you will see this month:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-vaMGp5aTCwI/WBXyv9DEWvI/AAAAAAAAe3g/TR5A9-qvpswrTsLPlI0gIoCcoSR1PvL0ACLcB/s1600/Vegan%2BMoFo%2B2%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-vaMGp5aTCwI/WBXyv9DEWvI/AAAAAAAAe3g/TR5A9-qvpswrTsLPlI0gIoCcoSR1PvL0ACLcB/s400/Vegan%2BMoFo%2B2%2BCollage.jpg" width="400" /></a></div>&nbsp; <br />I have listed my Vegan MoFo posts here:<br /><br /><b>Week 5: Holidays</b><br /><br />30 November: <a href="http://gggiraffe.blogspot.com.au/2016/11/vegan-mofo-2016-reflections-and.html">Vegan MoFo 2016 - reflections and quicklinks</a><br />29 November: <a href="http://gggiraffe.blogspot.com.au/2016/11/gee-gaw-hummus-cups-and-lentil-celery.html">Gow Gee Hummus Cups and Lentil Celery Salad</a><br />28 November: <a href="http://gggiraffe.blogspot.com/2016/11/welsh-nutroast-with-laverbread-leeks.html" target="_blank">Welsh nutroast with laverbread, leeks and cheese </a><br /><br /><b>Week 4: Memories and Traditions</b><br /><br />27 November: <a href="http://gggiraffe.blogspot.com/2016/11/aquafaba-chickpea-brine-recipes-vegan.html" target="_blank">Aquafaba (chickpea brine) recipes - vegan and eggless</a><br />26 November: <span class="post-count" dir="ltr"></span><a href="http://gggiraffe.blogspot.com/2016/11/banana-and-maca-muesli-granola.html" target="_blank">Banana and maca muesli (granola)</a><br />24 November: <a href="https://gggiraffe.blogspot.com/2016/11/zucchini-slice-veganising-favourite.html" target="_blank">Zucchini Slice - Veganising a favourite Aussie din</a><br />23 November: <a href="http://gggiraffe.blogspot.com/2016/11/rice-paper-bacon.html" target="_blank">Rice paper bacon</a><br />22 November: <a href="http://gggiraffe.blogspot.com/2016/11/burger-buns-vegan.html" target="_blank">Burger buns</a><br />21 November: <a href="http://gggiraffe.blogspot.com/2016/11/tofu-besan-omelette-vegan.html" target="_blank">Tofu besan omelette</a><br /><br /><b>Week 3: Rainbow</b><br /><br />20 November: <a href="http://gggiraffe.blogspot.com/2016/11/chunky-asparagus-and-cashew-dip-with.html" target="_blank">Chunky asparagus and cashew dip with Kale sourdough tortillas</a><br />19 November: <a href="http://gggiraffe.blogspot.com/2016/11/hals-stiry-fry-sauce-updated-and-vegan.html" target="_blank">Hal's stir fry sauce - updated and vegan</a><br />18 November: <a href="http://gggiraffe.blogspot.com/2016/11/rainbow-food.html" target="_blank">Rainbow food - in pictures</a><br />17 November: <a href="http://gggiraffe.blogspot.com/2016/11/rainbow-fruit-kebabs.html" target="_blank">Rainbow fruit kebabs</a><br />16 November: <a href="http://gggiraffe.blogspot.com/2016/11/smoky-apple-vegie-burgers.html" target="_blank">Smoky apple vegie burgers</a><br />15 November: <a href="http://gggiraffe.blogspot.com/2016/11/rainbow-salad-with-orange-poppy-seed.html" target="_blank">Rainbow salad with orange and sesame dressing </a><br /><br /><b>Week 2: International</b><br /><br />14 November: <a href="http://gggiraffe.blogspot.com/2016/11/thai-pumpkin-and-lentil-soup.html" target="_blank">Thai pumpkin and lentil soup</a><br />13 November: <a href="http://gggiraffe.blogspot.com/2016/11/vegan-avgolemono-greek-easter-lemon-soup.html" target="_blank">Vegan Avgolemono - Greek Easter lemon soup</a><br />12 November: <a href="http://gggiraffe.blogspot.com/2016/11/asian-rice-with-cabbage-corn-and-celery.html" target="_blank">Asian rice with cabbage, corn and celery</a><br />11 November: <a href="http://gggiraffe.blogspot.com/2016/11/vegemite-and-poppy-seed-scones.html" target="_blank">Vegemite and poppy seed scones</a><br />10 November: <a href="http://gggiraffe.blogspot.com/2016/11/book-review-isa-does-it-by-isa-chandra.html" target="_blank">Book Review: <i>Isa Does It</i> by Isa Chandra Moskowitz</a><br /><br /><b>Week 1: Treat Yourself</b><br /><br />8 November: <a href="http://gggiraffe.blogspot.com/2016/11/chocolate-lovers-medieval-castle-cake.html" target="_blank">Chocolate lovers medieval castle cake</a><br />7 November: <a href="http://gggiraffe.blogspot.com/2016/11/vegan-chocolate-olive-oil-cake.html" target="_blank">Vegan chocolate olive oil cake</a><br />6 November: <a href="http://gggiraffe.blogspot.com/2016/11/sourdough-fruit-bread-with-poppy-seeds.html" target="_blank">Sourdough fruit bread with poppy seeds</a><br />5 November: <a href="http://gggiraffe.blogspot.com/2016/11/chocolate-and-black-tahini-cut-out.html" target="_blank">Chocolate and black tahini cut out biscuits</a><br />4 November: <a href="http://gggiraffe.blogspot.com/2016/11/halloween-birthday-lunch-with-vegan.html" target="_blank">Halloween birthday lunch with vegan mummy tarts</a><br /><br />3 November: <a href="http://gggiraffe.blogspot.com/2016/11/in-my-kitchen-november-2016.html" target="_blank">In My Kitchen</a>&nbsp; <br /><br />Previous Vegan MoFo posts can be found in these lists:<br /><ul><li><a href="http://gggiraffe.blogspot.com/2011/09/doing-vegan-mofo-2011.html">Vegan MoFo 2011</a><i>&nbsp;</i></li><li><a href="http://gggiraffe.blogspot.com.au/2012/10/vegan-mofo-2012.html">Vegan MoFo 2012</a></li><li><a href="http://gggiraffe.blogspot.com.au/2013/09/vegan-mofo-2013.html">Vegan MoFo 2013</a>&nbsp;</li><li><a href="http://gggiraffe.blogspot.com.au/2014/09/so-begins-vegan-mofo-2014-list-of-posts.html">Vegan Mofo 2014 </a></li></ul>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com12tag:blogger.com,1999:blog-6742756814967464811.post-54663193053597464022016-06-05T22:25:00.000+10:002016-12-03T22:22:42.526+11:00Vegan sausage rolls - with cauliflower, tofu and aquafaba<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-RzmAAwSWC1c/WEKqRnKQeCI/AAAAAAAAfFQ/HZlBdntox50RY9lachWCKOi1c34v9VLNgCLcB/s1600/vegan%2Bsausage%2Brolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-RzmAAwSWC1c/WEKqRnKQeCI/AAAAAAAAfFQ/HZlBdntox50RY9lachWCKOi1c34v9VLNgCLcB/s400/vegan%2Bsausage%2Brolls.jpg" width="400" /></a></div>I am always raving to people about <a href="http://gggiraffe.blogspot.com.au/2008/04/vegetarian-sausage-rolls.html" target="_blank">my vegetarian sausage roll recipe</a>.&nbsp; Not that I claim any credit for the recipe.&nbsp; I got it from <a href="http://herestheveg.blogspot.com/2006/09/august-26-2006-non-sausage-rolls.html">Where’s the Beef</a> who were given it as Liz O'Brien's recipe.&nbsp; I have made it so often that I can claim it as a firm favourite.&nbsp; Every now and again I tinker with the recipe.&nbsp; As I did yesterday for a family lunch.<br /><br />I didn't have eggs or cottage cheese in the house and wanted to make the filling before going out.&nbsp; <a href="http://www.veganopoulous.com/2015/09/17/vegan-mofo-17-make-or-eat-a-traditional-local-dish/" target="_blank">Veganopoulous</a> has mentioned using cauliflower in these sausage rolls and I had success with cauliflower in a lasgana recently.&nbsp; I had cauliflower, aquafaba and also tofu.&nbsp; I winged it and it worked so I am writing up yet another version of these sausage rolls.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-tk2l-I3Zcyg/V1P0fdZmArI/AAAAAAAAd9U/ty_frwQKf3UabFxXuUVUAdeFuW7SSXy-wCLcB/s1600/sausage%2Brolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://3.bp.blogspot.com/-tk2l-I3Zcyg/V1P0fdZmArI/AAAAAAAAd9U/ty_frwQKf3UabFxXuUVUAdeFuW7SSXy-wCLcB/s400/sausage%2Brolls.jpg" width="400" /></a></div>I didn't have as much time and energy as I would have liked.&nbsp; So when I forgot to buy puff pastry, we just packed the filling in our overnight bags and took it to my parents to bake the sausage rolls.&nbsp; At the time I wasn't aware that my mum was making salads for 100 people.&nbsp; So I was a bit surprised to arrive and see the kitchen table loaded with cabbages, tomatoes and lettuces.&nbsp; My niece Maddy was at the table peeling bags of potatoes.<br /><br />As well as doing these salads, mum had agreed to hold a lunch for my niece Ashy's birthday.&nbsp; I am glad her kitchen is bigger than mine and I could find space to make the sausage rolls.&nbsp; Though the filling is vegan, I used eggs for binding and glaze.&nbsp; However, as I often use milk for this purpose at home, that is what I have written up in the recipe.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-BMJh8ZTc6nU/V1P0eXTMI8I/AAAAAAAAd9M/XrwuzuQxy5ceYe_je4kN55eYMXvwAz81gCLcB/s1600/buckets%2Bof%2Blettuce%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-BMJh8ZTc6nU/V1P0eXTMI8I/AAAAAAAAd9M/XrwuzuQxy5ceYe_je4kN55eYMXvwAz81gCLcB/s400/buckets%2Bof%2Blettuce%2B%25281%2529.jpg" width="400" /></a></div>My mum is one of those people who just manages to get on with it.&nbsp; Perhaps it comes of having to organise a family of seven kids.&nbsp; Making the salads seemed like a huge task to me.&nbsp; Yet she just got on with it.&nbsp; Not that it was all easy going. <br /><br />One of my mum's skills is delegation.&nbsp; She did have a few helpers.&nbsp; Even Sylvia helped cut up cucumber.&nbsp; I cut up 6 lettuces for her.&nbsp; (Incidentally we had a discussion about how many lettuces were necessary for 100 people.&nbsp; A friend had said to buy 20.&nbsp; In the end mum said she thought 3-4 would have sufficed.&nbsp; The leftover lettuce went to a place that makes food for the homeless.) <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-qqk7GWHgB8M/V1Qn2b9KlUI/AAAAAAAAd-A/1EYcfck-RnAHeb-8JgInHrwsCzuu68dswCLcB/s1600/cake%2Bdecorating%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-qqk7GWHgB8M/V1Qn2b9KlUI/AAAAAAAAd-A/1EYcfck-RnAHeb-8JgInHrwsCzuu68dswCLcB/s400/cake%2Bdecorating%2B%25281%2529.jpg" width="400" /></a></div>This morning Sylvia and I also helped decorate cupcakes for the birthday lunch.&nbsp; There were plans for also making more battered tofu but we had heaps of food and not much time.&nbsp; My mum had enough on her hands chopping the vegies, roasting huge pans of potatoes and decorating the sponge cakes she had made the day before.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3shmtGvZY3k/V1P0fNNPwRI/AAAAAAAAd9Q/Fw2Wunk_4lAzZ9zp-SqiI-vt5P7eTHXvQCLcB/s1600/mum%2527s%2Bkitchen%2Bbaking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-3shmtGvZY3k/V1P0fNNPwRI/AAAAAAAAd9Q/Fw2Wunk_4lAzZ9zp-SqiI-vt5P7eTHXvQCLcB/s400/mum%2527s%2Bkitchen%2Bbaking.jpg" width="266" /></a></div>The church lunch and the birthday lunch both worked out well.&nbsp; I was pleased that Sylvia had some sausage rolls.&nbsp; It was good to have some cauliflower in them for some sneaky vegetables, though I had actually put them in for a bit of body.&nbsp; I was also pleased that she ate the brazil nuts which were on the list recommended by the doctor when she was retested for her peanut allergy.&nbsp; Yes the irony of having an allergy to one nut is being asked to expose her to other nuts to be sure there are no other allergies.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I37rdudrG8Q/V1P0OYwlH0I/AAAAAAAAd9A/a8RXo5v5AFgd6UKrJ2grz71091wurUa4QCKgB/s1600/sausage%2Brolls%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://1.bp.blogspot.com/-I37rdudrG8Q/V1P0OYwlH0I/AAAAAAAAd9A/a8RXo5v5AFgd6UKrJ2grz71091wurUa4QCKgB/s400/sausage%2Brolls%2B%25282%2529.jpg" width="400" /></a></div>Later we hung around the house for a bit.&nbsp; I had promised Sylvia I would have a go at braiding her hair today.&nbsp; But who am I kidding!&nbsp; I have never braided hair before in my life.&nbsp; So I asked my niece Grace to do it and she did a great job.&nbsp; My nieces all seem to love doing fun hairstyles.&nbsp; So much so that when I drove Quin home, she got so excited taking about hairstyles she forgot to direct me to her current residence.&nbsp; Oops!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lPUIWonsZAI/V1QB97BwkII/AAAAAAAAd9w/odgKnShvxAs8xG-DHxaTfexKqL9UY-z9wCKgB/s1600/IMG_3535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-lPUIWonsZAI/V1QB97BwkII/AAAAAAAAd9w/odgKnShvxAs8xG-DHxaTfexKqL9UY-z9wCKgB/s400/IMG_3535.jpg" width="300" /></a></div>Lastly my mum mentioned that it was <a href="http://www.wed2016.com/" target="_blank">World Environment Day</a> today. It seems a good time to mention a few ways that my local suburb helps me be more environmentally friendly.<br /><ul><li>The zip on a pair of Sylvia's boots broke recently and I got a recommendation from a friend to a boot repair shop that fixed it for $10.&nbsp;&nbsp;</li><li>A while back I noticed that a community organisation with a garden program has a compost bin that is open to public donations.&nbsp; We tried a compost bin a while back and it wasn't worth our while with the little garden we have so I have started to take tubs of compost along to the organisation when I am going past.&nbsp;&nbsp;</li><li>I haven't visited my local farmers market much over the past year but when it recently changed from twice a month to every weekend, I found it much easier.&nbsp; No more trying to work out which week in the month it was or arriving at the market only to find it was not on,&nbsp; We are now going there more. </li></ul>Reflecting on this has made me think about how much those around us can made a difference to how we are able to care for the environment.&nbsp; Being quite busy lately, I am glad of this extra local support.<br /><b><br /></b><b>More sausage rolls recipes on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2014/10/carrot-cheese-and-rice-sausage-rolls.html">Carrot, cheese and rice sausage rolls</a><br /><a href="http://gggiraffe.blogspot.com.au/2012/10/nut-free-vegan-sausage-rolls.html" target="_blank">Cranks sausage rolls</a> (v)&nbsp; <br /><a href="http://gggiraffe.blogspot.com/2010/11/gf-vegetarian-sausage-rolls.html">Gluten free vegetarian sausage rolls</a> (gf)<br /><a href="http://www.gggiraffe.blogspot.com.au/2012/10/nut-free-vegan-sausage-rolls.html">Leugh's vegan sausage rolls</a> (v)<br /><a href="http://gggiraffe.blogspot.com.au/2008/04/vegetarian-sausage-rolls.html">Liz O'Brien's vegetarian sausage rolls</a><br /><b><span class="Apple-style-span" style="font-weight: normal;"><a href="http://gggiraffe.blogspot.com.au/2011/10/mlla-vegan-sausage-rolls.html" style="text-decoration: none;">Vegan sausage rolls</a> (v - Liz O'Brien's)</span></b><br /><a href="http://gggiraffe.blogspot.com/2008/12/corn-pancakes-and-salsa.html"></a><br /><b>Vegan sausage rolls with cauliflower</b><br />Adapted from <a href="http://gggiraffe.blogspot.com/2008/04/vegetarian-sausage-rolls.html" target="_blank">Green Gourmet Giraffe</a><br /><br />9 tbsp aquafaba (chickpea brine)<br />1/2 cup pecans nuts, finely chopped<br />1/2 cup brazil nuts, finely chopped&nbsp; <br />1 cup rolled oats<br />1/2 cup plus 2 tbsp breadcrumbs<br />1 medium to large onion, finely chopped<br />250g cauliflower riced<br />150g silken tofu<br />3 tablespoons soy sauce<br />1 tablespoon nutritional yeast flakes <br />1 tsp of stock powder<br />1 clove of garlic, crushed<br /><br />4 sheets of ready-rolled 25 x 25cm puff pastry<br />Soy milk for glaze<br />Sesame seeds for sprinkling <br /><br /><i>To Make the Filling: </i><br />Combine all filling ingredients in a mixing bowl.<br /><br /><i>To Assemble:&nbsp; (See step by step photos in <a href="http://gggiraffe.blogspot.com/2008/04/vegetarian-sausage-rolls.html" target="_blank">my original sausage roll post</a>)</i><br />Thaw 4 sheets of ready-rolled puff pastry. Place the first sheet on a flat surface and cut it in half, into two rectangles. Spoon the non-sausage mix down the centre third of each rectangle. Brush one long edge with milk and fold in the long edges so the one with milk overlaps the other edge.<br /><br />Repeat with other pieces of puff pastry. Place sausage rolls seam down on a greased or baking-paper lined baking tray. Brush with milk and sprinkle with sesame seeds.&nbsp; Make deep marks with a sharp knife marks to indicate where to cut them after cooking (halves, thirds or quarters).&nbsp; (You can alternatively cut into rolls and/or make decorative slashes.)<br /><br /><i>To Bake:</i><br />Bake sausage rolls at 200C for 20 minutes. Remove from oven and cut into individual sausage rolls using marks you made before baking as a guide.&nbsp; (These marks make it easier to cut.&nbsp; Cutting sausage rolls partway through baking keeps the filling from drying out.)<br /><br />At this point you can return sausage rolls to oven to bake another 10 minutes until golden brown and serve hot or set aside and bake for 10 to 15 minutes when you are ready to serve.&nbsp; Sausage rolls can be frozen and baked straight from the freezer (about 15 minutes at 200 C).<br /><br />Serve with tomato sauce.<br /><br /><i>UPDATE: December 2016 - Made these again with hard tofu instead of silken tofu.&nbsp; The mixture was really crumbly, even with extra breadcrumbs, and hard to wrap in puff pastry.&nbsp; Once baked they were lovely.&nbsp; I updated the top photo which is made with vegan pastry and just soy milk for glaze and binding.</i><br /><br /><b>On the Stereo:</b><br /><i>Love: </i>The Beatles Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com12tag:blogger.com,1999:blog-6742756814967464811.post-27690281694652496802016-11-30T23:45:00.001+11:002016-12-02T23:28:27.215+11:00Vegan MoFo 2016 - reflections and quicklinks<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-ZSurtTAK0so/WDzpm4bwJBI/AAAAAAAAfEI/xNAUPndU5QowXPy6Iy6d7xHO1snyYb0QgCLcB/s1600/vegan%2Bmofo%2Bgingerbread%2Bpeople.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-ZSurtTAK0so/WDzpm4bwJBI/AAAAAAAAfEI/xNAUPndU5QowXPy6Iy6d7xHO1snyYb0QgCLcB/s400/vegan%2Bmofo%2Bgingerbread%2Bpeople.jpg" width="400" /></a></div>So that's it!&nbsp; <a href="http://gggiraffe.blogspot.com.au/2016/11/vegan-mofo-2016.html" target="_blank">Vegan MoFo</a> is over for another year.&nbsp; I have enjoyed cooking and sharing lots of good vegan food.&nbsp; Having said that, my life doesn't make this pace of blogging easy.&nbsp; This is my 27th Vegan MoFo post and I am glad to slowing down to my usual pace.&nbsp; As in past Vegan Mofos, I am finishing with a reflection on Vegan MoFo and a few random photos.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-LdVPlv6BLi0/WDzpmPG1jtI/AAAAAAAAfEA/ld7QybvmM70b2Y0VhLjNncpfA2WJlZ6jwCLcB/s1600/smith%2Band%2Bdeli%2Btemple%2Bof%2Bdoom%2B%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-LdVPlv6BLi0/WDzpmPG1jtI/AAAAAAAAfEA/ld7QybvmM70b2Y0VhLjNncpfA2WJlZ6jwCLcB/s400/smith%2Band%2Bdeli%2Btemple%2Bof%2Bdoom%2B%25281%2529.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Temple of Doom sandwich from Smith and Deli.&nbsp; <br />Vegan turkey, cheese, cabbage, corn and jalapeno in a sandwich.&nbsp; <br />A bit spicy for me but good.&nbsp; I shared it with E.</td></tr></tbody></table>Firstly I didn't like the idea of daily prompts last year but I really liked the weekly themes this year.&nbsp; They gave me plenty of space for ideas and lots of inspiration.&nbsp; I had many more ideas than I could blog but I did keep up with frequent posting by preparing ahead of Vegan MoFo.&nbsp; Sadly this did not help me catch up with reading other blogs and I found myself feeling rushed by the almost daily posting,&nbsp; Life is just too busy.&nbsp; Especially when I managed to delete three posts and have to rewrite them.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-95_va3r4yOE/WDzpmhRgCKI/AAAAAAAAfEE/3fOuw-yHo4IRa0HA_TTOiUvPqyeGyxQcgCLcB/s1600/vegan%2Bmofo%2B-%2Bvegan%2Bfest.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-95_va3r4yOE/WDzpmhRgCKI/AAAAAAAAfEE/3fOuw-yHo4IRa0HA_TTOiUvPqyeGyxQcgCLcB/s400/vegan%2Bmofo%2B-%2Bvegan%2Bfest.jpg" width="318" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mac and cheese at Melbourne Vegan Eats Brew and Food Fest</td></tr></tbody></table>I did not manage one post on eating out during Vegan MoFo.&nbsp; Even though I did have some excellent meals out.&nbsp; We went to the <a href="http://www.veganopoulous.com/2016/11/06/melbourne-vegan-eats-brew-and-food-fest/" target="_blank">Melbourne Vegan Eats Brew and Food Fest.</a>&nbsp; It was small but still overwhelming with too much choice.&nbsp; E got the mac and cheese which was really good.&nbsp; I had a lovely smoked tempeh burger but wished I had chicken salad in a cone from Rays or the carrot hotdog in the charcoal black bun.&nbsp; And we loved the Half Pint sausage rolls.&nbsp; I also enjoyed meals at Juanitas, True North and Smith and Deli, all of which have some great vegan food.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-lulapG1EbV0/WDzrEyrkqAI/AAAAAAAAfEQ/tm46BlV4vdwmjXy1K46KgrXtePKPcc7VACLcB/s1600/catch%2Bup%2Btrue%2Bnorth.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="362" src="https://3.bp.blogspot.com/-lulapG1EbV0/WDzrEyrkqAI/AAAAAAAAfEQ/tm46BlV4vdwmjXy1K46KgrXtePKPcc7VACLcB/s400/catch%2Bup%2Btrue%2Bnorth.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kat's Breakfast from True North.&nbsp; I asked for no eggs or bacon and had buttermilk biscuits, polenta grits, red pepper jelly,&nbsp; pickled radishes and vegan chorizo.&nbsp; I forgot to ask if it was vegan but I know I think the waitress said it could be made vegan.&nbsp; It was delicious but I wished it came on a plate.</td></tr></tbody></table>Actually the Ultimate Bean Stack that I had at Juanita's had dairy cheese in it.&nbsp; I would have loved to have eat it with the vegan cheese but it was not available when I ordered.&nbsp; Which brings me back to life as a vegetarian.&nbsp; November marks 25 years living as a vegetarian.&nbsp; Over that time vegetarians have become far more accepted and vegans seem to now be the odd ones out.<br /><br />While I do not plan to become vegan any time soon, I am happy to incorporate more and more vegan food into my diet.&nbsp; Aquafaba has made this even easier and is no doubt one of the reasons I haven't had eggs in the house for months.&nbsp; We only have soy milk in the house but still have dairy cheese and yoghurt.&nbsp; I have found lots of vegan cheese I love but am yet to find a vegan yoghurt to embrace.&nbsp; Caeli has suggested <a href="http://www.savvyvegetarian.com/vegetarian-recipes/cashew-yogurt.php" target="_blank">Miyoko's yoghurt</a> and I plan to try it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CAPp-OJlQZ0/WDzqk8mzNGI/AAAAAAAAfEM/pwwffCcF3eAn3Z1L_UVPP9tvHmfoerxKACLcB/s1600/vegan%2Bcookbooks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-CAPp-OJlQZ0/WDzqk8mzNGI/AAAAAAAAfEM/pwwffCcF3eAn3Z1L_UVPP9tvHmfoerxKACLcB/s400/vegan%2Bcookbooks.jpg" width="400" /></a></div>I have been fortunate to be loaned a few vegan cookbooks by <a href="http://www.veganopoulous.com/" target="_blank">Faye</a>.&nbsp; Sadly I have been too busy with Vegan MoFo to spend much time reading them.&nbsp; And Vegan MoFo always leaves me with lots of recipes to inspire me.&nbsp;&nbsp; Here are a few quicklinks:<br /><br /><a href="http://allotment2kitchen.blogspot.com.au/2016/11/aloo-tikki-bagel.html" target="_blank">Aloo Tikka Bagel</a> - Allotment to Kitchen<br /><a href="http://www.seitanismymotor.com/2016/11/speculoos-truffles-and-cinnamon-stars/" target="_blank">Speculoos Truffles and Cinnamon Stars</a> - Seitan is My Motor<br /><a href="https://flickingthevs.blogspot.com.au/2016/11/monochrome-smoky-mung-beans-that-taste.html" target="_blank">Mung bean and smoked aubergine side salad</a> - Flicking the Vs<br /><a href="http://roasted%20brussels,%20sprouts%20chickpeas%20&amp;%20rice/" target="_blank">Roasted Brussels, Sprouts Chickpeas and Rice</a> - Rock Your Vegan Socks<br /><a href="http://littleveganbear.com/2016/11/12/jackfruit-tacos-with-charred-corn-cabbage-and-lime-creme/" target="_blank">Jackfruit tacos with charred corn, cabbage and lime cream</a> - Little Vegan Bear <br /><a href="https://vegandollhouse.com/recipes/vegan-thanksgiving-blossoms/" target="_blank">Thanksgiving blossoms</a> - Vegan Dollhouse<br /><a href="http://olivesfordinner.com/2016/10/savory-crispy-vietnamese-crepes.html" target="_blank">Crispy Vietnamese Crepes</a> - Olives for Dinner<br /><a href="https://walkstalksandeats.wordpress.com/2016/11/06/roasted-garlic-bread-veganmofo-day-6/" target="_blank">Roasted Garlic Bread</a> - Walks, Talks and Eats<br /><a href="https://walkstalksandeats.wordpress.com/2016/11/07/cherry-bakewells-veganmofo-day-7/" target="_blank">Cherry Bakewells</a> - Walks Talks and Eats<br /><a href="http://mydarlingvegan.com/2016/11/vegan-gingerbread-cookies/" target="_blank">Gingerbread Cookies</a> - My Darling Vegan<br /><a href="http://www.veggiessavetheday.com/christmas-tree-cheese-platter/" target="_blank">Christmas Tree Cheese Platter</a> - Veggies Save the Day<br /><a href="http://www.brandnewvegan.com/recipes/easy-deviled-potatoes" target="_blank">Easy Deviled Potatoes</a> - Brand New Vegan<br /><a href="http://www.neatandnutritious.com/vegan-tuna-noodle-casserole/" target="_blank">Vegan Tuna Noodle Casserole</a> - Neat and Nutritious<br /><a href="http://vegannomnoms.net/2016/11/vegan-cheesemaking-guide.html" target="_blank">Vegan Cheesemaking Guide </a>- Vegan Nom Noms<br /><a href="https://herbivoresheaven.com/2016/12/01/cookbook-of-the-month-vegan-mofo/" target="_blank">Cooking Vegan MoFo recipes</a> - Herbivore's Heaven <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-MhabHXT5DYA/WDzrhmYCVbI/AAAAAAAAfEY/BDcVkCRUUW4Up145R_htJVxIMaJ1NA49QCLcB/s1600/isa%2527s%2Bgingerbread%2Bpeople.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-MhabHXT5DYA/WDzrhmYCVbI/AAAAAAAAfEY/BDcVkCRUUW4Up145R_htJVxIMaJ1NA49QCLcB/s400/isa%2527s%2Bgingerbread%2Bpeople.jpg" width="400" /></a></div>The one recipe I have made from Faye's cookbooks are the Gingerbread People from Isa's Vegan Holidays Cookbook.&nbsp; They were nice but not as nice as my favourite gingerbread recipe.&nbsp; Now that Christmas is near, Sylvia wants to make gingerbread for presents so I might have opportunities to try more vegan gingerbread.&nbsp; Meanwhile I am embarked on making gingerbread houses for a raffle.&nbsp; So, as always in my blog, I have much more to say than I have time for.&nbsp; And you have probably read enough.&nbsp; So I will now save my energies for some decorating tomorrow. <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 5's theme is Holidays.&nbsp; </i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com7tag:blogger.com,1999:blog-6742756814967464811.post-12617777514637883492016-11-29T21:16:00.000+11:002016-11-30T23:40:02.241+11:00Gow Gee Hummus Cups and Lentil Celery Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WwEAjq9EMRA/WDefGRzNMhI/AAAAAAAAfBw/7Kw4qYNzttcneGfdbqJdThO1H5_Ve7cUgCLcB/s1600/gee%2Bgaw%2Bhummus%2Bcups%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-WwEAjq9EMRA/WDefGRzNMhI/AAAAAAAAfBw/7Kw4qYNzttcneGfdbqJdThO1H5_Ve7cUgCLcB/s400/gee%2Bgaw%2Bhummus%2Bcups%2B%25282%2529.jpg" width="305" /></a></div>Recently I linked to some gow gee cups that I had made when Sylvia was little.&nbsp; We started to talk about doing them again with hummus and vegies.&nbsp; We had them for dinner but it would be a fun and easy finger food for entertaining.&nbsp; We ate the gow gee cups with a simple but satisfying lentil celery salad.&nbsp; It was a good easy meal after a busy day of work, the dentist and Christmas shopping.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N7MkcsRTdcg/WDefIO3y9eI/AAAAAAAAfCA/nb8sgh7BsC0AGoSg5Bx56a2zMLwddxFSgCLcB/s1600/gee%2Bgaw%2Bhummus%2Bcups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-N7MkcsRTdcg/WDefIO3y9eI/AAAAAAAAfCA/nb8sgh7BsC0AGoSg5Bx56a2zMLwddxFSgCLcB/s400/gee%2Bgaw%2Bhummus%2Bcups.jpg" width="400" /></a></div>I really like the gow gee cups because they are just a matter of spraying round gow gee wrappers and putting them into a mini muffin dish.&nbsp; They are then baked until browned around the edges.&nbsp; This makes them crisp enough to put in whatever you like.&nbsp; And they look like little flowers.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-wZQZYrFGh7U/WDefHCllz2I/AAAAAAAAfB4/C80fp0ItSWElDxpNHNU7gcki0WrA6yq7wCLcB/s1600/gee%2Bgaw%2Bhummus%2Bcups%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-wZQZYrFGh7U/WDefHCllz2I/AAAAAAAAfB4/C80fp0ItSWElDxpNHNU7gcki0WrA6yq7wCLcB/s400/gee%2Bgaw%2Bhummus%2Bcups%2B%25281%2529.jpg" width="400" /></a></div>We put in some hummus and vegies,&nbsp; I thought that the cherry tomatoes reminded me of Rudoph the Red Nose Reindeer.&nbsp; Perhaps a couple of olive eyes and some pretzel antlers would make them really Christmassy.&nbsp; Or you could add some holly leaves to the tomato by cutting them out of cucumber or green capsicum.&nbsp; (Not that this would be practical if you were making a lot.)&nbsp; The cucumber and carrot sticks were what we had.&nbsp; Again, if you want a festive look you could do green and red capsicum.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-7RVOG8E_3Zo/WDefH9czF3I/AAAAAAAAfB8/QFbROT0EXkE6ftxs1gWKjYTyr3DNsHlagCLcB/s1600/gee%2Bgaw%2Bhummus%2Bcups%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://2.bp.blogspot.com/-7RVOG8E_3Zo/WDefH9czF3I/AAAAAAAAfB8/QFbROT0EXkE6ftxs1gWKjYTyr3DNsHlagCLcB/s400/gee%2Bgaw%2Bhummus%2Bcups%2B%25283%2529.jpg" width="400" /></a></div>The hummus didn't make the cups soggy immediately so I think they could be made perhaps an hour or so ahead of time but I don't know how much longer.&nbsp; It is something I might experiment with when I have time.<br /><br />I had hoped that Sylvia might like these but she preferred the cups separate from the vegies and hummus.&nbsp; At least she ate more than she did of the salad.&nbsp; Even though she was the one who inspired it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Ukv0i5Z7lBc/WDefGw8VqGI/AAAAAAAAfB0/SzJyPPlhe4E3ce-3fERcL8X-KZ9ddi6TgCLcB/s1600/celery%2Bsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-Ukv0i5Z7lBc/WDefGw8VqGI/AAAAAAAAfB0/SzJyPPlhe4E3ce-3fERcL8X-KZ9ddi6TgCLcB/s400/celery%2Bsalad.jpg" width="266" /></a></div>Sylvia loves to tidy her corner of the loungeroom.&nbsp; She has seconded a coffee table and recently made it look really neat.&nbsp; Unfortunately around the edges was the mess of everything that she had thrown off it.&nbsp; Among the papers I found an old <i>Vegetarian Times</i> magazine with this recipe.&nbsp; I changed the vegies a bit and am sure other vegies such as tomato or other beans would work well too.&nbsp; It was quite sharply flavoured the first night but less so the next.<br /><b><br /></b><b>More festive entertaining finger food from Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2015/01/cashew-cheese-stuffed-dates-for-picnic.html">Cashew cheese stuffed dates</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2013/12/fun-christmas-food-pizza-snowman-sushi.html">Pesto pita Christmas trees</a> <br /><a href="http://gggiraffe.blogspot.com/2008/06/polenta-quinoa-sticks-with-rhubarb.html">Polenta quinoa sticks with rhubarb sauce</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2016/06/vegan-sausage-rolls-with-cauliflower.html" target="_blank">Sausage rolls</a> (v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/09/sesame-hummus-bites.html">Sesame hummus bites</a> (gf, v)&nbsp; <br /><a href="http://gggiraffe.blogspot.com.au/2013/04/sushi-with-sticky-walnuts-and-endamame.html">Sushi with sticky walnuts and edamame</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2012/07/ww-tofu-nut-balls-and-princesses.html">Tofu nut balls</a> (v)&nbsp; <br /><br /><b>Lentil Celery Salad</b><br />adapted from <a href="http://www.vegetariantimes.com/recipe/cold-french-lentil-salad" target="_blank">Vegetarian Times</a><br />serves 4<br /><br />400g tin lentils, rinsed and drained<br />3 celery stalks, sliced<br />kernels of 1 cob corn<br />1 bunch asparagus, chopped small and lightly cooked<br />1 spring onion, thinly sliced<br /><br /><i>Marinade:</i><br />3 tbsp olive oil<br />2 tbsp red wine vinegar<br />1 small garlic clove crushed<br />2 tsp seeded mustard<br />seasoning - pinch salt and grind of black pepper<br /><br />Place all salad ingredients into a medium bowl.&nbsp; Either whisk the marinade ingredients or shake together in a jar (with the lid on).&nbsp; Mix into salad and serve.&nbsp; Can be kept overnight but the flavours mellow. <br /><br /><b>Gow Gee Hummus Cups</b><br />serves 2-3<br /><br />12 round gow gee wrappers<br />oil spray <br />12 heaped tsp hummus<br />carrot, cucumber and cherry tomatoes<br /><br />Lightly spray each gow gee wrapper with oil.&nbsp; Place oil side up over a hole in a mini muffin tin and push in, making a few folds so it neatly sits in the hole and the folds make it look a little like a flower.&nbsp; Repeat with remaining wrappers.&nbsp; Bake for 10-15 minutes at 200 C.&nbsp; Cool.&nbsp; Put a heaped teaspoon of hummus in each cup.&nbsp; Cut cherry tomatoes in half and press into some of the cups.&nbsp; Cut the carrot and cucumber into matchsticks and plant in the remaining gow gee cups.<br /><br /><i>NOTES: I bought my gee gaw wrappers from the supermarket and they were vegan.&nbsp; If you want them vegan and gluten free you could try <a href="http://herestheveg.blogspot.com.au/2010/02/february-12-13-2010-disaster-dumplings.html" target="_blank">this recipe</a>. A couple of people have commented on never having heard of "gee gaw" wrappers - I checked again online and on the packet and it seems it is "gow gee" wrappers.&nbsp; Oops!&nbsp; Have edited the post.&nbsp; But I sort of like the word gee gaw (which actually means trinket or bauble).</i><br /><i><br /></i><b>On the Stereo:</b><br /><i>The Best Aussie Christmas</i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 5's theme is Holidays.&nbsp; Today the prompt is Holiday Bake Day.&nbsp; Nut roast has to be one of my favourite holiday bakes.</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com3tag:blogger.com,1999:blog-6742756814967464811.post-91331318156986604742016-11-28T23:00:00.000+11:002016-11-29T11:32:46.156+11:00Welsh nutroast with laverbread, leeks and cheese (vegan)<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-jbW8WCUtBAc/WDlWwebWIwI/AAAAAAAAfCY/Bu8e7qbuAZM2zE-iFSUbnOMJkz0kI9Y7ACEw/s1600/laverbread%2Bnutrroast%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-jbW8WCUtBAc/WDlWwebWIwI/AAAAAAAAfCY/Bu8e7qbuAZM2zE-iFSUbnOMJkz0kI9Y7ACEw/s640/laverbread%2Bnutrroast%2B%25281%2529.jpg" width="426" /></a></div>Back in April, I was sent a tin of laverbread, a Welsh seaweed, by the lovely Shaheen from <a href="http://allotment2kitchen.blogspot.com/" target="_blank">Allotment 2 Kitchen</a>.&nbsp; It sat on my kitchen bench for many months staring at me accusingly as I neglected to try it.&nbsp; I knew I would use it before the use-by date of 2018.&nbsp; I waited until the right recipe and the right moment came by.&nbsp; Finally I realised I must bake it into one of my very favourite foods: nut roast.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-QFpXFMLPlU4/WDlXG2vm8EI/AAAAAAAAfCc/9k7semHBA-kBhPRelyEHZJVcFrxUWVixACLcB/s1600/Laverbread%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://2.bp.blogspot.com/-QFpXFMLPlU4/WDlXG2vm8EI/AAAAAAAAfCc/9k7semHBA-kBhPRelyEHZJVcFrxUWVixACLcB/s400/Laverbread%2BCollage.jpg" width="400" /></a></div>I had been curious about laverbread for ages after seeing Shaheen feature it on her blog over the years that we have been blogging pals.&nbsp; When she sent me a tin, I was so excited.&nbsp; And nervous.&nbsp; It sounded odd.&nbsp; And I avoided putting it in a few meals because I was worried how Sylvia or other people wold react.&nbsp; When I finally opened it, I was relieved it did not have a strong fishy smell.&nbsp; It looks pretty slimy but tastes far milder than I expected but it is quite savoury and replaced some of the salt in the recipe.&nbsp; I quite liked the taste but in my head, it still seems strange.<br /><br />Given that I have only found laverbread on Shaheen's blog, I assume it is not widely known.&nbsp; Laverbread is seaweed that has been boiled down and minced into what <a href="https://en.wikipedia.org/wiki/Laver_(seaweed)" target="_blank">Wikipedia</a> describes as a "gelatinous paste".&nbsp; E laughed at the blurb on the box saying that Laverbread is traditionally eaten with "fried cockles, bacon, mushrooms and eggs".&nbsp; He knows this is just so unlike the meals we eat.&nbsp; Thank goodness I have read Shaheen's glowing praise or I might never have gone near the stuff!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-Dc83EhOvBBI/WDlWxLc_OEI/AAAAAAAAfCU/DSs8sQEYIJ4zb8Me5owoIbIfehVksHkMwCEw/s1600/laverbread%2Bnutrroast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://2.bp.blogspot.com/-Dc83EhOvBBI/WDlWxLc_OEI/AAAAAAAAfCU/DSs8sQEYIJ4zb8Me5owoIbIfehVksHkMwCEw/s400/laverbread%2Bnutrroast.jpg" width="400" /></a></div>The flavours of the nut roast are inspired by <a href="http://gggiraffe.blogspot.com/2008/06/rabbiting-on-about-cheese-and-rarebit.html" target="_blank">Welsh Rarebit</a> and <a href="http://allotment2kitchen.blogspot.com/2016/03/welsh-rarebit-laverbread-scones.html" target="_blank">Shaheen's scones</a>.&nbsp; Leek, mustard and cheese are added to a fairly plain nut roast that is seasoned by both laverbread and vegemite.&nbsp; (I just know that Shaheen and many of her Welsh compatriots would use marmite but I am Australian and only have vegemite in my kitchen.)<br /><br />When Shaheen sent me the laverbread, she also sent me an amazing complex dragon biscuit cutter.&nbsp; I have been wondering how to use it.&nbsp; Possibly there could be some gingerbread dragons in my life.&nbsp; Then when I was planning the nut roast it hit me that a puff pastry dragon on top would be perfect.&nbsp; I love nut roasts but they are not the bonniest of meals.&nbsp; Now I am wondering about trying to put some Christmas cut outs of holly on my favourite <a href="http://gggiraffe.blogspot.com.au/2007/12/my-christmas-nutloaf.html" target="_blank">Christmas nut roast</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-8tlcY86ePG8/WDlya2KrvsI/AAAAAAAAfCw/kwc5xlPaSAM8Z0cYrQ1UWJ6CSULY97iogCLcB/s1600/laverbread%2Bnutrroast%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://4.bp.blogspot.com/-8tlcY86ePG8/WDlya2KrvsI/AAAAAAAAfCw/kwc5xlPaSAM8Z0cYrQ1UWJ6CSULY97iogCLcB/s400/laverbread%2Bnutrroast%2B%25283%2529.jpg" width="400" /></a></div>I had visions of making a full roast dinner.&nbsp; Nut roasts are so delicious with roast vegies and gravy.&nbsp; Alas I didn't have time.&nbsp; I was happy to find time to make the nut roast.&nbsp; It was enough to have some leftover salad and make a coleslaw.&nbsp; Nut roasts are also brilliant with salads.&nbsp; Or leftover in sandwiches.&nbsp; This was so good that for a moment, I thought how wonderful it would be if I could make one of these nut roasts every week!<br /><br />Having the leftovers meant that I could find time the next day to make it to the first school assembly I have attended all year.&nbsp; Sylvia's school has changed its weekly assembly from Monday to Friday and I have a very small window to attend.&nbsp; I was delighted to be there to see her attending an award.&nbsp; (And I swear I wasn't sitting up the back distracted by chatting to parents I hadn't seen for a while!)&nbsp; Afterwards when I congratulated her, she asked if we could go straight home.&nbsp; When I told her I had to go to work, she burst into tears.&nbsp; Oh dear.&nbsp; Thank goodness for a kind friend who took her home for a play date. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-GdiQMjOtETg/WDlWwKb-NnI/AAAAAAAAfCQ/uPebDZQUY8Ivx0QDa70Wmy7zsiX4tDR-gCEw/s1600/laverbread%2Bnutrroast%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-GdiQMjOtETg/WDlWwKb-NnI/AAAAAAAAfCQ/uPebDZQUY8Ivx0QDa70Wmy7zsiX4tDR-gCEw/s400/laverbread%2Bnutrroast%2B%25282%2529.jpg" width="400" /></a></div>Another moment of note last week was attending an Annual General Meeting.&nbsp; We ordered our meals at the pub and then the president stood up and announced that we should start so that we had business finished before our meals arrived.&nbsp; Now that is my sort of AGM!<br /><br />Yes it has been busy times!&nbsp; And only four weeks til Christmas!&nbsp; It is the third last day of Vegan Mofo.&nbsp; I have posted almost daily for Vegan MoFo and am looking forward to it ending.&nbsp; I just don't have the time and energy to keep up.&nbsp; Yet I am very pleased it has inspired me to try this nut roast.&nbsp; Too many of my vegan nut roasts have been quite soft.&nbsp; I am really pleased with both the texture and taste of this one and to have finally tried the laverbread.&nbsp; I highly recommend it.&nbsp; But as I am unlikely to have laverbread regularly in my kitchen I am planning to revist this recipe as a plainer vegan nut roast.&nbsp; Stay tuned!<br /><br />I am sending this nut roast to <a href="http://rockmyvegansocks.com/healthy-vegan-fridays-127/" target="_blank">Rock Your Vegan Socks</a> and <a href="http://www.vnutritionandwellness.com/healthy-vegan-fridays-127/" target="_blank">Vnutrition</a> for Healthy Vegan Fridays. to Tinned Tomatoes for <a href="http://www.tinnedtomatoes.com/2016/11/meat-free-mondays-7-recipes-for-week_28.html" target="_blank">Meat Free Mondays</a>, Honest Mum for <a href="http://honestmum.com/brilliant-blog-posts-24th-november-2016/" target="_blank">Brilliant Blog Posts</a>, and <a href="http://www.lavenderandlovage.com/2016/11/comfort-food-november-tea-time-treats.html" target="_blank">Lavender and Lovage</a>, <a href="http://travelsfortaste.com/" target="_blank">Travels for Taste</a> and <a href="http://joskitchen.co.uk/" target="_blank">Jo's Kitchen</a> for <a href="http://www.lavenderandlovage.com/2016/11/comfort-food-november-tea-time-treats.html" target="_blank">Tea Time Treats</a>.<br /><br /><b>More vegan nut roasts on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2015/12/glazed-nut-roast-cupcakes.html">Glazed nut roast cupcakes</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2011/10/green-pea-nut-roast.html">Green (pea) nut roast</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2013/07/lentil-and-mushroom-nut-roast-and-what.html">Lentil and mushroom nut roast</a> (v)<br /><a href="http://gggiraffe.blogspot.com/2008/04/long-winded-nut-roast-post.html">Parsnip nut roast</a> (v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/09/sweet-potato-and-poppy-seed-nut-roast.html">Sweet potato and poppy seed nut roast with strawberry glaze</a> (v)<br />Or just check out <a href="http://gggiraffe.blogspot.com.au/2008/03/neb-at-nut-roast-invitation.html" target="_blank">my complete nut roast list </a><br /><br /><b>Welsh nutroast with laverbread, leeks and cheese </b><br />Adapted from <a href="https://www.vegansociety.com/resources/recipes/special-occasions/easy-nut-roast" target="_blank">The Vegan Society</a><br />Serves 4-6<br /><br />1 large leek, chopped<br />1 tbsp vegetable oil<br />2 tbsp laverbread*&nbsp; <br />1 tsp yeast extract/vegemite<br />1 tsp seeded mustard<br />250g coarsely ground mixed nuts<br />115g dried wholemeal breadcrumbs<br />100g grated vegan cheese (I used Biolife)<br />Pinch white pepper<br />seasoning<br /><br /><i>Optional topping:</i><br />1/2 a sheet of puff pastry<br />milk to glaze <br /><br />Preheat oven to 200 C.&nbsp; Grease and line a loaf tin.<br /><br />Fry leek in oil for about 5 minutes or until soft.&nbsp; Mix together laverbread, vegemite and mustard.&nbsp; Gradually add in 125ml (1/2 cup) of hot water and mix until vegemite is dissolved.&nbsp; Stir together nuts, breadcrumbs, cheese and white pepper.&nbsp; Stir in vegemite mixture and leeks. It should clump together when pinched.&nbsp; If too crumbly add a tablespoon or two of water (I added two).&nbsp; Check seasoning and adjust if necessary.<br /><br />Tip mixture into prepared tin and smooth down flat with the back of a spoon.&nbsp; If desired, cut Welsh dragon out of puff pastry, place on nut roast and brush with milk.&nbsp; Bake for 30 -35 minutes.&nbsp; It shoudl be golden brown on top and feel firm to touch in the middle.&nbsp; Best cooled and reheated (20 minutes at 180 C was what I did) to get neater slices.<br /><br /><i>NOTES: If you don't have laverbread, you could add another tsp of vegemite.&nbsp; And leave out the cheese too as it would be good without it.&nbsp; Substitute onion for the leek if that is what you have.&nbsp; And then you will have an excellent basic vegan nut roast.&nbsp; </i><br /><br /><b>On the Stereo:</b><br /><i>A Short Album About Love: </i>Divine Comedy<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 5's theme is Holidays.&nbsp; Today the prompt is Holiday Bake Day.&nbsp; Nut roast has to be one of my favourite holiday bakes.</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com11tag:blogger.com,1999:blog-6742756814967464811.post-29046526436856239792016-11-27T16:55:00.000+11:002016-11-27T21:37:06.341+11:00Aquafaba (chickpea brine) recipes - vegan and eggless<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZxVmS7olaKw/WDpr4TtDBwI/AAAAAAAAfDU/YsRRIT5HF3c_kD0Hv6BsSLD676xKPOyhwCLcB/s1600/Aquafaba%2BCollage%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-ZxVmS7olaKw/WDpr4TtDBwI/AAAAAAAAfDU/YsRRIT5HF3c_kD0Hv6BsSLD676xKPOyhwCLcB/s400/Aquafaba%2BCollage%2B3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Aquafaba meringues were such an exciting discovery last year.&nbsp; Using the aquafaba, also known as brine or the liquid drained off a tin of chickpeas, instead of egg white has been surprisingly successful.&nbsp; Who would have thunk it!&nbsp; It was like the last frontier in vegan baking had been reached.&nbsp; As a vegetarian who has never liked egg, I have been delighted that I can go for months without buying eggs because if I want to bake, I can often use aquafaba instead.<br /><br />Sometimes I add aquafaba and am not convinced it makes a huge difference.&nbsp; It makes me wonder just how essential eggs are for baking.&nbsp; Indeed I would go as far as saying that aquafaba is changing my traditions and opening up new opportunities.&nbsp; (I still want to try making marshmallows, ice cream, a fruit meringue pie, nougat and mayonnaise.)&nbsp; Below are some of the recipes I have enjoyed making with aquafaba.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EdxH1u0W2NI/WDptfarIjfI/AAAAAAAAfDc/Zp1pdrwgtfgl8mONgomBSaPmAWPoRcTuACLcB/s1600/beetroot%2Bgalette%2Bwith%2Bvegan%2Bmozzarella%2B%252813%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-EdxH1u0W2NI/WDptfarIjfI/AAAAAAAAfDc/Zp1pdrwgtfgl8mONgomBSaPmAWPoRcTuACLcB/s400/beetroot%2Bgalette%2Bwith%2Bvegan%2Bmozzarella%2B%252813%2529.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://gggiraffe.blogspot.com.au/2015/11/vegan-mozzarella-and-spiderweb-pizza.html" target="_blank">Mozzarella</a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I37rdudrG8Q/V1P0OYwlH0I/AAAAAAAAd9k/kan2qbk4xQk2n-F1RW6Ynl71FezDSbhBACPcB/s1600/sausage%2Brolls%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://1.bp.blogspot.com/-I37rdudrG8Q/V1P0OYwlH0I/AAAAAAAAd9k/kan2qbk4xQk2n-F1RW6Ynl71FezDSbhBACPcB/s400/sausage%2Brolls%2B%25282%2529.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://gggiraffe.blogspot.com.au/2016/06/vegan-sausage-rolls-with-cauliflower.html" target="_blank">Sausage rolls </a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-ioKKNfC212E/VrnQA3xYKuI/AAAAAAAAczg/pvG8PmRxzhQrI2GKilIirkAp-UqRTKHgACPcB/s1600/IMG_1505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-ioKKNfC212E/VrnQA3xYKuI/AAAAAAAAczg/pvG8PmRxzhQrI2GKilIirkAp-UqRTKHgACPcB/s400/IMG_1505.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://gggiraffe.blogspot.com.au/2016/02/shrove-tuesday-aquafaba-crepes-with.html" target="_blank">Crepes</a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Escr8Cp6KV0/WAWQu53n-EI/AAAAAAAAeyo/hi4Al6MhqtIz71BaXs7tkl_IjBFFmroiACPcB/s1600/hamburger%2Bbuns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-Escr8Cp6KV0/WAWQu53n-EI/AAAAAAAAeyo/hi4Al6MhqtIz71BaXs7tkl_IjBFFmroiACPcB/s400/hamburger%2Bbuns.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://gggiraffe.blogspot.com.au/2016/11/burger-buns-vegan.html" target="_blank">Burger buns </a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TiAgB70l8EQ/WDpwQ-HV1_I/AAAAAAAAfDw/BY0TyyC7BhIjf1zW_q0HAc0W1TtP16dtgCLcB/s1600/meringues%2B%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-TiAgB70l8EQ/WDpwQ-HV1_I/AAAAAAAAfDw/BY0TyyC7BhIjf1zW_q0HAc0W1TtP16dtgCLcB/s400/meringues%2B%25287%2529.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://gggiraffe.blogspot.com.au/2015/06/vegan-meringues-made-with-aquafaba.html" target="_blank">Meringues</a> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_eaQfHbXixM/WBKtdtXlVzI/AAAAAAAAe2o/F-acXJYgvPsGf1BZAIIVm3E0b2nV8DwfACPcB/s1600/chocolate%2Bolive%2Boil%2Bcake%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-_eaQfHbXixM/WBKtdtXlVzI/AAAAAAAAe2o/F-acXJYgvPsGf1BZAIIVm3E0b2nV8DwfACPcB/s400/chocolate%2Bolive%2Boil%2Bcake%2B%25283%2529.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://gggiraffe.blogspot.com/2016/11/vegan-chocolate-olive-oil-cake.html" target="_blank">Chocolate olive oil cake</a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-BCFIQOaRKP0/WDpt1xPhn7I/AAAAAAAAfDk/LAyeC3YNBCkDjXqoZ8sqLZXwA13H8z2gQCLcB/s1600/2015_11_01%2Bhalloween%2Bghost%2Bchocolate%2Bcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-BCFIQOaRKP0/WDpt1xPhn7I/AAAAAAAAfDk/LAyeC3YNBCkDjXqoZ8sqLZXwA13H8z2gQCLcB/s400/2015_11_01%2Bhalloween%2Bghost%2Bchocolate%2Bcakes.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://gggiraffe.blogspot.com.au/2015/11/halloween-ghost-cupcakes.html">Marshmallow fluff</a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Jr2OkAM8048/VqyJV4JxDMI/AAAAAAAAcqg/-A8TcZzM0y8Yda-IXe5Q-pziX1YlekJZwCPcB/s1600/gingerbread%2Bhouses%2B%252824%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-Jr2OkAM8048/VqyJV4JxDMI/AAAAAAAAcqg/-A8TcZzM0y8Yda-IXe5Q-pziX1YlekJZwCPcB/s400/gingerbread%2Bhouses%2B%252824%2529.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://gggiraffe.blogspot.com.au/2015/12/small-gingerbread-houses-with-vegan.html" target="_blank">Royal icing</a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-xTBHQ4jXOj0/V9VSaNo8E7I/AAAAAAAAekM/VSensNDodwApPrakdKhob0PWZqYauINWQCPcB/s1600/strawberry%2Band%2Bpassionfruit%2Bmuffins%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-xTBHQ4jXOj0/V9VSaNo8E7I/AAAAAAAAekM/VSensNDodwApPrakdKhob0PWZqYauINWQCPcB/s400/strawberry%2Band%2Bpassionfruit%2Bmuffins%2B%25282%2529.jpg" width="400" /></a></div><div style="text-align: center;"><a href="http://gggiraffe.blogspot.com.au/2016/09/strawberry-passionfruit-muffins-for.html" target="_blank">Strawberry passionfruit muffins </a></div><br />For more recipes and advice on aquafaba, check out the <a href="https://www.facebook.com/groups/VeganMeringue/?multi_permalinks=632855723568764&amp;notif_t=group_highlights&amp;notif_id=1480115655809394" target="_blank">Aquafaba (vegan meringues hits and misses Facebook Group</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 4's theme is Memories and Traditions</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com8tag:blogger.com,1999:blog-6742756814967464811.post-71087603854372134212016-11-25T22:51:00.001+11:002016-11-25T22:51:10.200+11:00Banana and maca muesli (granola)<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-5NXjxsKOFPY/WDGM5t0gw0I/AAAAAAAAfBY/UYnMLaWRFCU_tX_2OpgGQYzII0Gke2HqQCLcB/s1600/banana%2Bmuesli%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-5NXjxsKOFPY/WDGM5t0gw0I/AAAAAAAAfBY/UYnMLaWRFCU_tX_2OpgGQYzII0Gke2HqQCLcB/s400/banana%2Bmuesli%2B%25282%2529.jpg" width="400" /></a></div>Muesli (or granola as it is called elsewhere) has been part of my life for a long time.&nbsp; I didn't always make it.&nbsp; When I was young we bought it in a packet.&nbsp; I ate it with milk.&nbsp; Ever since I have gone through phases of eating it.&nbsp; Sometimes with juice.&nbsp; Sometimes with yoghurt.&nbsp; Occasionally at a breakfast spread at a hotel.&nbsp; The above photos was inspired by a second hand glass bowl from an op shop that reminded me of a hotel breakfast buffet.<br /><br />Recently I have enjoyed making my own museli.&nbsp; While my favourite is my chocolate muesli, every now and again I fancy a change.&nbsp; With manky bananas in the fruit bowl and a curiosity to try maca powder, I embarked on a new flavour.&nbsp; It has pleased me very much over a month of breakfasts and I would highly recommend it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-8L4Gc-I4BoU/WDGM7BsiaZI/AAAAAAAAfBg/EtC-O9sFbFwk8emfIO0eA4ZUIRwOcSQ_QCLcB/s1600/banana%2Bmuesli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-8L4Gc-I4BoU/WDGM7BsiaZI/AAAAAAAAfBg/EtC-O9sFbFwk8emfIO0eA4ZUIRwOcSQ_QCLcB/s400/banana%2Bmuesli.jpg" width="400" /></a></div>Sylvia and I had fun when I first ate it.&nbsp; We sang "I like banana, coconut and oats and that's why they call me king of the goats."&nbsp; (This is a riff on a playground chant in one of her books that goes "I love banana, coconut and grapes and that's why they call me king of the apes.")&nbsp; Kids are so easy to amuse.&nbsp; Sadly, they are harder to coax to eat muesli! No breakthrough there!&nbsp; It is all mine. <br /><br />My main uncertainty about the muesli was how to use the maca.&nbsp; I had a feeling that it would marry nicely with banana and I liked the idea that it gave energy for the day.&nbsp; Then I read I should not cook it.&nbsp; So I toasted the muesli and added a cup of maca.&nbsp; My lovely toasted muesli went all powdery.&nbsp; But I ate it anyway.&nbsp;<br /><br />(And did it give me energy.&nbsp; I only noticed at one point I did not eat muesli for breakfast and was decidedly lacking in energy for a couple of days but I think that was more due to Trump being elected and me being laid low with a headache!)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-JBqDq1TvKMs/WDGM6AAK8RI/AAAAAAAAfBc/5KOE8ygY92IKnsedtCPf-RJnR0voDuBxQCLcB/s1600/banana%2Bmuesli%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://2.bp.blogspot.com/-JBqDq1TvKMs/WDGM6AAK8RI/AAAAAAAAfBc/5KOE8ygY92IKnsedtCPf-RJnR0voDuBxQCLcB/s400/banana%2Bmuesli%2B%25283%2529.jpg" width="400" /></a></div>I liked how it smelled like banana cake when I opened the canister of muesli every morning.&nbsp; Until I had been eating it almost 5 weeks and then it didn't smell quite so good and I lost confidence in the freshness.&nbsp; I think the maca would have been better in the toasted muesli rather than added afterwards but am still not sure if this would affect the maca's potency or muesli's shelf life.&nbsp; More experiments and yummy breakfasts to come.<br /><br /><b>More oats for breakfast on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2015/02/banana-oat-pancakes-revisited-and.html">Banana oat pancakes - vegan</a> (v)<b> </b><br /><a href="http://gggiraffe.blogspot.com.au/2015/01/chocolate-muesli-granola.html">Chocolate muesli (granola)</a> (v) <br /><a href="http://gggiraffe.blogspot.com.au/2013/12/cranachan-style-breakfast-parfait-park.html">Cranachan-style breakfast parfait</a>&nbsp;<br /><a href="http://gggiraffe.blogspot.com/2008/02/wbb-microwave-muesli.html">Microwave muesli</a> (v)<br /><a href="http://gggiraffe.blogspot.com/2011/12/microwave-porridge-rants-and-raves.html">Sylvia's porridge</a> (v)<br /><a href="http://gggiraffe.blogspot.com.au/2015/10/tahini-quinoa-and-apricot-toasted.html">Tahini, quinoa and apricot toasted muesli</a> (v) <br /><br /><b>Banana and maca muesli (granola) </b><br />Adapted from the <a href="http://kitchen-maid.blogspot.com.au/2014/05/treat-me-banana-granola.html" target="_blank">KitchenMaid</a><br /><br />4 cups rolled oats<br />1 1/2 cup seeds<br />1 cup shredded coconut<br />1/2 cup dried buckwheat (or quinoa)<br />3 Tbsp neutral, flavourless oil<br />3 Tbsp maple syrup<br />2 large very ripe bananas<br />1 cup maca, optional<br /><br />Place everything in large bowl and mix.&nbsp; Tip into two large lined roasting dishes and baked for 30 minutes at 180 C, stirring once or twice during the baking.&nbsp; It should be golden brown.&nbsp; Cool in the tin and then store in an airtight container for about a month.<br /><br /><i>NOTES: For the seeds I used a mixture of sesame, sunflower, pumpkin, linseed and chia.&nbsp; For the oil I used rice bran.&nbsp; I added my maca after I cooked everything else but I would try it in with everything next time, though it may need a bit more liquid.&nbsp; For those who are confused by terminology, in Australia we have always called it "muesli" rather than "granola" which is used elsewhere!</i><br /><br /><b>On the Stereo:</b><br /><i>The Gorey End:</i> Tiger Lilies with the Kronos Quartet<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 4's theme is Memories and Traditions</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com5tag:blogger.com,1999:blog-6742756814967464811.post-43833533787330261432016-02-09T22:45:00.000+11:002016-11-25T10:01:50.939+11:00Shrove Tuesday Aquafaba Crepes with Haggis<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-hUUd9u2JVRU/VrnFiWl_0yI/AAAAAAAAczA/dAGs7UPeqjU/s1600/haggis%2Bpancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-hUUd9u2JVRU/VrnFiWl_0yI/AAAAAAAAczA/dAGs7UPeqjU/s400/haggis%2Bpancakes.jpg" width="400" /></a></div>Greetings on this Shrove Tuesday (aka Pancake Tuesday).&nbsp; I had a go at aquafaba crepes today.&nbsp; They were good but perhaps not quite as thin as they should be.&nbsp; I usually make fat fluffy pancakes but today I wanted them thin enough to wrap around some leftover vegan haggis.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_OKoye95gWU/VrnFmZSdaeI/AAAAAAAAczM/uodWyF-YJbM/s1600/tartan%2Bhaggis%2Bpizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="391" src="https://1.bp.blogspot.com/-_OKoye95gWU/VrnFmZSdaeI/AAAAAAAAczM/uodWyF-YJbM/s400/tartan%2Bhaggis%2Bpizza.jpg" width="400" /></a></div>I have mentioned before that I have a vision of making a tartan haggis meal.&nbsp; On my first attempt at tartan haggis, I piped sweet potato and tomato sauce over mashed potato and haggis.&nbsp; The piping was far too thick.&nbsp; On the weekend I had a go at piping much thinner stripes.&nbsp; It is better.&nbsp; I need to do away with my shaky hand.&nbsp; And I really wanted a brighter green but my spinach was from <a href="http://www.news.com.au/lifestyle/health/health-problems/lettuce-recall-at-coles-woolworths-why-we-should-avoid-prepackaged-greens/news-story/e4dc3dbb1b89efe2da098b9576f05e7c" target="_blank">dubious sources</a>.&nbsp; (Curse you, salmonella outbreak in bags of baby spinach!)<br /><br />The tartan haggis quest continues.&nbsp; Meanwhile I had lots of haggis and green cheese sauce leftover.&nbsp; I made a fairly standard fast track pizza with tomato sauce, haggis and grated cheese.&nbsp; While it baked I made a vegan cheese sauce.&nbsp; I based in on Dreena's <a href="http://gggiraffe.blogspot.com.au/2010/10/nachos-scramble-and-cheeze.html" target="_blank">vegveeta sauce</a> but doubled the cashews, added some garlic powder. I placed half in a squeezy bottle (the white half) and then added a few handfuls of basil and garlic plus a good handful of cooked green peas.&nbsp; It never went green enough but tasted of peas and basil, ie a little sweet but full of flavour.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-YVxlG5CUMXg/VrnFmK7tJJI/AAAAAAAAczI/LOirFTftP0k/s1600/Aquafaba%2BCrepes%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-YVxlG5CUMXg/VrnFmK7tJJI/AAAAAAAAczI/LOirFTftP0k/s400/Aquafaba%2BCrepes%2BCollage.jpg" width="400" /></a></div>For Shrove Tuesday, I really wanted a savoury pancake.&nbsp; It suited me for it to be vegan.&nbsp; And I am still fascinated by the miracles of chickpea brine or <a href="http://gggiraffe.blogspot.com.au/2015/06/vegan-meringues-made-with-aquafaba.html" target="_blank">aquafaba</a>.&nbsp; I finally found a reason to hang onto my balloon whisk when whisking the aquafaba.&nbsp; At first the mixture was a little too thick to swirl around the pan.&nbsp; I thinned it down and made another half batch of pancake mixture (because I had the aquafaba).&nbsp; So a batch and a half made 8 pancakes.&nbsp; I wonder if I should have thinned the mixture more.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-qSOMkJrBzyg/VrnFky3Nb8I/AAAAAAAAczE/1w4vTHi6VQ4/s1600/Pancake%2BAquafaba%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-qSOMkJrBzyg/VrnFky3Nb8I/AAAAAAAAczE/1w4vTHi6VQ4/s400/Pancake%2BAquafaba%2BCollage.jpg" width="400" /></a></div>&nbsp;When it came to stuffing the pancakes or crepes, they rolled up really easily.&nbsp; I spread the middle with green pea cheese sauce and then sprinkled lots of haggis along it.&nbsp; I rolled it up placed it in a greased pan.&nbsp; It was covered in more cheese sauce, tomato sauce and some grated (vegan) biocheese.&nbsp; I cooked it for about 15 minutes.&nbsp; The biocheese was disappointing after having it melt so nicely on toast but I guess it looked good and the cheese sauce gave the cheesy flavour.&nbsp; It was so filling that one stuffed pancake would have been enough each.&nbsp; Again I questioned if I had made the pancakes too thick.<br /><br />Overall I was delighted with these pancakes.&nbsp; Sylvia loved them with some grated cheese in them and rolled up.&nbsp; The three of us the last one with nutella in it.&nbsp; They are quite lacy textured, as aquafaba baking tends to be.&nbsp; It is a brilliant recipe to use up aquafaba and make easy pancakes.&nbsp; I will experiment with making thinner ones and report back.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-ioKKNfC212E/VrnQA3xYKuI/AAAAAAAAczc/EMtQr4vQ-XU/s1600/IMG_1505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-ioKKNfC212E/VrnQA3xYKuI/AAAAAAAAczc/EMtQr4vQ-XU/s400/IMG_1505.jpg" width="400" /></a></div>I am sharing these crepes with Kimmy at <a href="http://rockmyvegansocks.com/healthy-vegan-fridays-86/" target="_blank">Healthy Vegan Fridays</a>, Jac at <a href="http://www.tinnedtomatoes.com/2016/02/meat-free-mondays-7-recipes-for-week_8.html" target="_blank">Meat Free Mondays</a>, Karen for <a href="http://www.lavenderandlovage.com/2016/02/cooking-with-herbs-anything-goes-for-february.html" target="_blank">Cooking with Herbs</a>.<br /><br /><b>More pancake recipes on Green Gourmet Giraffe:</b><br /><br /><a href="http://gggiraffe.blogspot.com/2011/03/mlla-renovation-pancakes.html">Pancakes filled with potato and lentils</a><br /><a href="http://gggiraffe.blogspot.com/2012/03/pea-pancakes-with-sun-dried-tomato.html">Pea pancakes with sun-dried tomato pesto</a>&nbsp; <br /><a href="http://gggiraffe.blogspot.com/2011/11/whb-spinach-pancakes-little-less.html">Spinach pancakes</a>&nbsp; (gf, v)<br /><br /><a href="http://gggiraffe.blogspot.com.au/2014/07/gluten-free-grain-free-almond-meal.html">Almond meal pancakes</a> (gf)<br /><a href="http://gggiraffe.blogspot.com.au/2015/02/banana-oat-pancakes-revisited-and.html">Banana oat pancakes</a> (v) <br /><a href="http://gggiraffe.blogspot.com.au/2015/02/chocolate-pancakes-with-berries-and.html">Chocolate pancakes with berries and chocolate sauce</a><br /><a href="http://gggiraffe.blogspot.com.au/2013/10/pancakes-mellow-music-and-family-get.html">Pancakes with oats and cornmeal</a><br /><a href="http://gggiraffe.blogspot.com/2008/07/pumpkin-pancakes-on-parade.html">Pumpkin buckwheat pancakes</a><br /><a href="http://gggiraffe.blogspot.com.au/2012/03/bc-spiced-carrot-pancakes-and-our.html">Spiced carrot pancakes</a> <br /><br /><b>Aquafaba crepes</b><br />Adapted from <a href="http://www.foodhighs.com/2015/07/23/fabaulous-simple-crepes/" target="_blank">Clean Real Food Highs</a><br />Makes about 6 large crepes<br /><br />1 cup aquafaba<br />1 cup flour<br />1/2 tsp salt<br />1/4 tsp baking powder<br />4-6 tbsp milk or water<br /><br />Whisk aquafaba by hand to make it frothy.&nbsp; Gradually whisk in flour, salt and baking powder.&nbsp; Slowly whisk in water until you have a thin mixture (like pouring cream, only just thicker than milk).<br /><br />Preheat heavy bottom non stick frypan over medium to medium high heat.&nbsp; (I needed medium high).&nbsp; Lightly grease pan (I used a light coating of margarine for the first and then a spray of oil spray between crepes.)<br /><br />Now add 1/4 to 1/2 cup of mixture to pan and swirl to cover pan.&nbsp; (I think my pan is about 22cm in diameter.&nbsp; I used 1/2 cups of mixture but others use 1/4 cups so maybe if I had it thinner I could use 1/4 cups and make more pancakes.)<br /><br />Cook until when you check the underside there is some light golden brown colour.&nbsp; The edges will curl up and some bubbles will appear but neither indicate there is colour on the other side.&nbsp; I found I needed to look.&nbsp; Flip over and cook for another minute or two until some golden brown spots on the second side.<br /><br />Stack pancakes with a clean tea towel over them.&nbsp; They will soften slightly.&nbsp; Stack or fill to serve as desired.&nbsp; Can be stuffed and baked.<br /><br /><b>Green Vegveeta</b><br />adapted from Dreena Burton via <a href="http://gggiraffe.blogspot.com.au/2010/10/nachos-scramble-and-cheeze.html" target="_blank">Green Gourmet Giraffe</a><br /><ul><li>1 cup raw cashews </li><li>1 tbsp tahini</li><li>1 cup milk (I used soy)</li><li>2 tbsp nutritional yeast</li><li>1 tbsp cornflour</li><li>1 tbsp olive oil</li><li>2 tsp apple cider vinegar </li><li>1 1/2 tbsp freshly squeezed lemon juice</li><li>1 tsp garlic powder </li><li>1/2 tsp sea salt (or to taste)</li><li>1/4 tsp yellow mustard powder</li><li>2 good handfuls of basil and parsley</li><li>1 cup cooked green peas </li></ul>Blend in a high power blender.&nbsp; (If your blender is not high powered or you use a food processor you will need to soak the cashews.) <br /><br /><i>NOTE: if I had a handful of spinach or kale I would put that in too. </i><br /><br /><b>Vegan crepes with haggis and cheese&nbsp;</b><br />serves 4<br /><br />4 crepes (see above)<br />1/2 cup plus 2 tbsp green vegveeta sauce (above)<br />1/2 a batch <a href="http://gggiraffe.blogspot.com.au/2014/01/how-to-serve-vegetarian-haggis.html" target="_blank">vegan haggis</a><br />1/4 - 1/2 cup tomato sauce (such as <a href="http://gggiraffe.blogspot.com.au/2008/01/thats-no-how-you-make-haggis-nye-pt-3.html" target="_blank">this</a> or <a href="http://gggiraffe.blogspot.com.au/2013/09/pizza-experiments-with-sourdough-tofu.html" target="_blank">this</a>)<br />60g grated biocheese or other cheese<br /><br />Preheat oven to 220 C<br /><br />Place a crepe on a flat surface and spread about 2 tablespoons of vegveeta sauce.&nbsp; Crumble 1/4 of the haggis over it.&nbsp; Roll up and place face down in a greased casserole dish.&nbsp; Repeat with remaining 3 crepes.&nbsp; Spread remaining vegveeta sauce on the crepes.&nbsp; Spread tomato sauce over the vegveeta.&nbsp; Sprinkle with cheese.&nbsp; Bake for about 15 minutes or until cheese has melted.<br /><br /><b>On the Stereo:</b><br /><i>Amanda Palmer goes Down Under</i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com21tag:blogger.com,1999:blog-6742756814967464811.post-35742443099832769552016-11-24T21:54:00.000+11:002016-11-24T21:55:38.620+11:00Zucchini Slice - Veganising a favourite Aussie dinner<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-9TYl6MpcUXU/V_4jEflwunI/AAAAAAAAewA/KiX2eFzFghgaUPpCUMyQzSppTDaVzDXbACLcB/s1600/zucchini%2Bslice%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-9TYl6MpcUXU/V_4jEflwunI/AAAAAAAAewA/KiX2eFzFghgaUPpCUMyQzSppTDaVzDXbACLcB/s400/zucchini%2Bslice%2B%25282%2529.jpg" width="400" /></a></div>Being vegetarian does not mean that I don't still want to eat some favourite childhood dishes.&nbsp; In Australia, everyone seems to know the zucchini slice recipe made with lots of zucchinis, eggs and cheese.&nbsp; It is like a big fritatta.&nbsp; It makes sense that it would have been popular back in the days when people had vegetable gardens and chooks in the backyard.&nbsp; As we did as kids.&nbsp; It wasn't too hard to make zucchini slice vegetarian once I discovered a good tofu bacon recipe.&nbsp; Lately I have been eating less eggs so I decided to make it vegan.&nbsp; That was more of a challenge.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-b4xgxziXHt4/V_4jDBneHFI/AAAAAAAAev8/JS-ulcm7zwIg-Tdyo9Bmt1SVR5HMWG0CQCLcB/s1600/in%2Bmy%2Bkitchen%253F%2Btofu%2Bbacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-b4xgxziXHt4/V_4jDBneHFI/AAAAAAAAev8/JS-ulcm7zwIg-Tdyo9Bmt1SVR5HMWG0CQCLcB/s400/in%2Bmy%2Bkitchen%253F%2Btofu%2Bbacon.jpg" width="400" /></a></div>More recently I have become enamoured of a <a href="http://gggiraffe.blogspot.com/2016/11/tofu-besan-omelette-vegan.html" target="_blank">tofu besan omelette</a>.&nbsp; I make it often to serve with vegies for an easy dinner.&nbsp; I decided to make a batch of this to add to the slice instead of eggs.&nbsp; However I don't have this omelette noted as replacing a certain amount of eggs.&nbsp; So I don't know how its volume compared to the 5 eggs in the traditional recipe.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iCe3XKk5fkU/V_7ZtZdwaPI/AAAAAAAAew0/PLgGmrLuotAWJP4SlQnVDZVJX7Qxdt6kACLcB/s1600/zucchini%2Bslice%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-iCe3XKk5fkU/V_7ZtZdwaPI/AAAAAAAAew0/PLgGmrLuotAWJP4SlQnVDZVJX7Qxdt6kACLcB/s400/zucchini%2Bslice%2B%25283%2529.jpg" width="400" /></a></div>Now while I ate quite a bit of bacon before going vegetarian, I never liked eggs.&nbsp; Discovering vegan alternatives to egg dishes has been really liberating.&nbsp; Yet I have a problem in understanding how egg dishes should taste.&nbsp; Which usually doesn't matter.&nbsp; There would be nothing worse for me than having it taste exactly like eggs.&nbsp; But figuring out the right texture for the zucchini slice was challenging.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-URYQHRJ2KOw/V_4jFGn-16I/AAAAAAAAewI/MFH_ejNl3uo2Y6TlwnJADr5cqScX23-zACLcB/s1600/zucchini%2Bslice%2Bbrunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-URYQHRJ2KOw/V_4jFGn-16I/AAAAAAAAewI/MFH_ejNl3uo2Y6TlwnJADr5cqScX23-zACLcB/s400/zucchini%2Bslice%2Bbrunch.jpg" width="400" /></a></div>When the slice came out of the oven, it was really oozy to cut.&nbsp; I could have eaten it with a spoon.&nbsp; Which seems all wrong.&nbsp; Yet I think this is the case with an egg version too.&nbsp; The next day it could be easily sliced and was delicious.&nbsp; It was like my favourite omelette with lots of vegies and tofu bacon.&nbsp; We fried a few pieces for a superb weekend brunch.&nbsp; The zucchini slice was a great alternative to an egg dish.&nbsp; <br /><br /><b>More zucchini dishes on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2016/01/one-pot-pasta-with-chickpeas-and.html">One pot pasta with chickpeas and zucchini</a> (v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/04/sweet-potato-zucchini-and-olive.html">Sweet potato, zucchini and olive quesadillas</a> (v)&nbsp; <br /><a href="http://gggiraffe.blogspot.com/2010/09/ppn-tofu-ricotta-zucchini-and-pumpkin.html">Tofu-ricotta, zucchini and pumpkin lasagne</a> (v)<br /><a href="http://gggiraffe.blogspot.com/2010/07/ncr-zucchini-bread.html">Yeasted zucchini bread</a> (v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/09/smoky-walnut-and-zucchini-chocolate.html">Zucchini brownie with smoked walnuts</a> (v) <br /><a href="http://gggiraffe.blogspot.com/2008/03/garam-masala-and-gravy-mysteries.html">Zucchini koftas with tomato gravy</a> (gf, v) <br /><br /><b>Vegan Zucchini Slice</b> <br />Adapted from <a href="http://gggiraffe.blogspot.com.au/2012/05/fff-zucchini-slice-childhood-favourite.html" target="_blank">Green Gourmet Giraffe</a><br />Serves 4-6 or more for finger food<br /><br />1/3 cup olive oil, divided<br />1 onion, chopped<br />1/3 of a batch of <a href="http://gggiraffe.blogspot.com.au/2012/03/ww-tofu-bacon-briliant-in-fried-rice-or.html">tofu bacon</a>, chopped<br />1 kg zucchinis (courgettes), grated <br />150g grated bio cheddar cheese (or your fave vegan cheese)<br />1 batch <a href="http://gggiraffe.blogspot.com/2016/11/tofu-besan-omelette-vegan.html" target="_blank">tofu besan omelette</a><br />1 cup self raising flour<br />2 tbsp tofu bacon marinade<br />1 tbsp nutritional yeast flakes <br /><br />Preheat oven to 180 C. Grease a lamington or swiss roll tin (I used a swiss roll tin).<br /><br />Heat 1 tbsp olive oil in a largish non-stick frypan and fry the tofu until golden brown but not charred.&nbsp; Set aside.&nbsp; In the same frypan add another tablespoon of oil and fry onions until golden brown.<br /><br />Mix all the omelette ingredients together.&nbsp; I usually do this with the hand held blender but just used a whisk which make it smooth enough. <br /><br />Grate zucchinis.&nbsp; Squeeze some of the liquid out of the grated zucchini.&nbsp; This can be done in the food processor or by hand. Tip into a large mixing bowl.<br /><br />Add tofu bacon, fried onion, omelette mixture, grated cheese,&nbsp; flour, marinade and nutritional yeast flakes to the zucchinis.&nbsp; Mix well and season to taste.<br /><br />Tip into prepared tin and spread evenly. Bake for about 35-40 minutes (I did 50 minutes) until golden brown and crispy on top. It is quite soft when cooked but best kept overnight (I kept mine in the tin) and reheated the next day (at 180 C for 15 minutes.)<br /><br /><i>NOTES: I used about 6 zucchinis this time but it was about 4 last time I made it so I have just put the weight in the recipe.&nbsp; Other vegan cheeses could be used, such as Daiya.&nbsp; As it was very soft and oozy when cooked so I wonder if adding a bit more besan to the omelette mixture might help.</i><br /><br /><b>On the Stereo:</b><br /><i>Paris Rive Droite </i>- various artists<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 4's theme is Memories and Traditions</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com4tag:blogger.com,1999:blog-6742756814967464811.post-63615954799788379722016-11-23T22:28:00.001+11:002016-11-23T23:04:25.688+11:00Rice paper bacon<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-_IFR1jEq_CM/WCFJopWN-XI/AAAAAAAAe8Q/bj4w7zxiz7sbKtyPd6o9pOTMLNbfqbsBgCLcB/s1600/rice%2Bpaper%2Bbacon%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-_IFR1jEq_CM/WCFJopWN-XI/AAAAAAAAe8Q/bj4w7zxiz7sbKtyPd6o9pOTMLNbfqbsBgCLcB/s400/rice%2Bpaper%2Bbacon%2B%25281%2529.jpg" width="400" /></a></div>Where do I start?&nbsp; With my love of all things smoky?&nbsp; With my fascination for all vegan bacon substitutes?&nbsp; With my memories of pork crackling as a child?&nbsp; Ok let me start with my recent excitment at the idea of making bacon from rice paper and the claims of how crispy and crackly it is.&nbsp; And indeed it was easy and amazing and brought back childhood memories.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-HAl1MA49V3M/WCFJn_m7-wI/AAAAAAAAe8M/fUaAx20F6swp9EJqeGzXTxFvDMAErVeeACLcB/s1600/rice%2Bpaper%2Bbacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-HAl1MA49V3M/WCFJn_m7-wI/AAAAAAAAe8M/fUaAx20F6swp9EJqeGzXTxFvDMAErVeeACLcB/s400/rice%2Bpaper%2Bbacon.jpg" width="317" /></a></div>Yes all I had to do was dip two sheets of rice paper in water, cut into thick slices, dip in a bacon marinade and bake for 7-8 minutes.&nbsp; I wish I had had some fresh soft bread to try a bacon butty.&nbsp; I took a photo of it on a plate with some breakfast food but really it was just amazing to eat as it was in crispy crunchy slightly chewy (depending on how much it was baked) strips.<br /><br />You might be surprised at this transformation of the humble rice paper that is better known for making rice paper rolls.&nbsp; Yet if you have ever tried baking it to make spring rolls you will understand how pleasingly crispy it can be.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-qt71bMIuSzM/WCFJo8WRzdI/AAAAAAAAe8U/oTSdMfmZIiAGjXRLxnWDs_5Qd8EwOt55QCLcB/s1600/rice%2Bpaper%2Bbacon%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://3.bp.blogspot.com/-qt71bMIuSzM/WCFJo8WRzdI/AAAAAAAAe8U/oTSdMfmZIiAGjXRLxnWDs_5Qd8EwOt55QCLcB/s400/rice%2Bpaper%2Bbacon%2B%25282%2529.jpg" width="400" /></a></div>Tofu bacon remains my special facon sweetheart.&nbsp; It is versatile enough to go in most places I would put bacon.&nbsp; It also has lots of nutritional goodness.&nbsp; Yet I think when just want easy and crispy I would turn to this rice paper bacon.&nbsp; I can imagine it being loaded on a proper fry up for brunch with <a href="http://gggiraffe.blogspot.com.au/2016/11/tofu-besan-omelette-vegan.html">tofu besan omelette</a> or <a href="http://gggiraffe.blogspot.com.au/2014/09/spinach-sundried-tomato-and-chive.html">besan scramble</a> , vegies sausages, baked beans, fried tomato and spinach.&nbsp; Or maybe crumbled over a salad.<br /><br />Rice paper bacon is weird but it works.&nbsp; Unlike <a href="http://www.abc.net.au/news/2016-11-22/what-is-thunderstorm-asthma/8044920" target="_blank">thunderstorm asthma</a> which is just weird and upsetting.&nbsp; I had never heard of thunderstorm asthma until this week when Melbourne had a freak weather occurrence of a 35 C day which turned into a thunderstorm.&nbsp; Our hospitals and ambulance systems were overwhelmed and sadly three people have died.&nbsp; Thunderstorm asthma, super moons and earthquakes!&nbsp; Nature does seem quite odd lately.&nbsp; <br /><br /><b>More vegan bacon recipes on Green Gourmet Giraffe:</b><a href="http://gggiraffe.blogspot.com/2010/02/cny-potluck-pearl-balls-and-healthy.html"><br /></a><a href="http://gggiraffe.blogspot.com.au/2011/03/sos-facon-vegetarian-bacon.html" target="_blank">Bean and buckwheat bacon</a> (gf, v)&nbsp; <br /><a href="http://gggiraffe.blogspot.com/2011/11/ww-coconut-bacon.html">Coconut bacon</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/07/in-my-kitchen-july-2014.html" target="_blank">Eggplant bacon</a> (gf, v) <br /><a href="http://gggiraffe.blogspot.com.au/2014/04/adventures-with-plums-stewed-jam-with.html">Tempeh bacon</a> (gf, v) <br /><a href="http://gggiraffe.blogspot.com.au/2012/03/ww-tofu-bacon-briliant-in-fried-rice-or.html">Tofu bacon</a> (gf, v)<br /><br /><b>Rice Paper bacon</b><br />Adapted from <a href="http://yupitsvegan.com/2016/04/18/vegan-rice-paper-bacon/" target="_blank">yup it's vegan</a><br /><br />8 rounds of rice paper<br /><i><br /></i><i>Bacon marinade:</i><br />3 tbsp tamari (soy sauce)<br />2 tbsp maple syrup'<br />1 tbsp tomato sauce or tomato paste<br />1/2 tsp nutritional yeast flakes<br />1/2 tbsp liquid smoke<br />1 tsp smoked paprika<br /><br />Preheat oven to 200 C.&nbsp; Line a few baking sheets with baking paper.<br /><br />Make the bacon marinade by mixing all ingredients and pouring into a long dish.&nbsp; Now take two rounds of rice paper stacked on top of each other.&nbsp; Dip in a large shallow dish of water.&nbsp; Take out a shake as much water off as possible.&nbsp; Cut into about 5 thick strips with large scissors.&nbsp; Dip each strip&nbsp; into the marinade and shake a little off.&nbsp; Place on lined baking sheets.&nbsp; Bake for 7-8 minutes. <br /><br /><i>NOTES: I have only made this once but I would like to experiment more.&nbsp; The top bacon is quite crackly but a tiny bit charred around the edges.&nbsp; The bottom one is less crackly and more chewy but not so charred.&nbsp; I would like some time to try this and get a good sense of how long it should be in my oven. </i><br /><br /><b>On the Stereo:</b><br /><i>Bella Vista Terrace: The Best of the Go Betweens</i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 4's theme is Memories and Traditions</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com10tag:blogger.com,1999:blog-6742756814967464811.post-344729973559768082016-11-22T22:19:00.000+11:002016-11-22T22:19:49.114+11:00Burger buns (vegan)<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-5mmbngwVCKg/WAYPhPpceYI/AAAAAAAAey4/u26TJKAPgoIRmc6gq1Q6GzuoIJi5bzIagCLcB/s1600/hamburger%2Bbuns%2B%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-5mmbngwVCKg/WAYPhPpceYI/AAAAAAAAey4/u26TJKAPgoIRmc6gq1Q6GzuoIJi5bzIagCLcB/s400/hamburger%2Bbuns%2B%25288%2529.jpg" width="400" /></a></div>When I make burger patties, in my mind the perfect way to serve them is sandwiched in a burger bun with lots of colourful salad.&nbsp; Most times I put too much energy into the patties, don't have time to make any buns and am lucky if I even remember to buy some in the shops.&nbsp; For some time I have wanted to find a good burger buns recipe.&nbsp; This one might well be the keeper I have been seeking.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-jeB0C5UeX1k/WAYPjdjE0tI/AAAAAAAAey8/1iLdBzh36BMWxMPz3b3QN35MYZIuu-HNACLcB/s1600/Hamburger%2BBuns%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-jeB0C5UeX1k/WAYPjdjE0tI/AAAAAAAAey8/1iLdBzh36BMWxMPz3b3QN35MYZIuu-HNACLcB/s400/Hamburger%2BBuns%2BCollage.jpg" width="400" /></a></div>When I recently made <a href="http://gggiraffe.blogspot.com/2016/11/smoky-apple-vegie-burgers.html" target="_blank">smoky apple vegie burger patties</a>, I took a burger bun recipe from <a href="http://www.thekitchn.com/how-to-make-your-own-hamburger-153290" target="_blank">The Kitchn</a> and veganised it with aquafaba.&nbsp; It was a lovely dough to work with and relaxing to knead it at the kitchen table while chatting to my mum, leave it to rise while I made chocolates, and then shape it under her watchful eye.&nbsp; My mum made bread during my childhood and I learnt a lot from her and these days it is great to talk about bread making with her.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-q29n52sILrY/WAYPgfKTSZI/AAAAAAAAey0/x1m2LLcV8oY3beRvy39FmZLgs78pOmfJQCLcB/s1600/Hamburger%2BBuns%2B2%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-q29n52sILrY/WAYPgfKTSZI/AAAAAAAAey0/x1m2LLcV8oY3beRvy39FmZLgs78pOmfJQCLcB/s640/Hamburger%2BBuns%2B2%2BCollage.jpg" width="291" /></a></div>I might have also been harking back to my childhood when I sprinkled sesame seeds on top of the buns.&nbsp; It is a long time since I had a MacDonalds burger, but I can still recite at speed "two all beef patties, special sauce, lettuce, cheese, pickled onions on a sesame seed bun".&nbsp; I have no desire for their burgers these days but sesame seeds still seem right on a burger bun.&nbsp; Unfortunately Sylvia took a child's dislike to seeds and was most displeased with my sprinkling.&nbsp; No Maccas burgers in her childhood, you see!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-Escr8Cp6KV0/WAWQu53n-EI/AAAAAAAAeyo/05-D3PqGhLgadgzoTZHh_VEvdjqlduCPACEw/s1600/hamburger%2Bbuns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-Escr8Cp6KV0/WAWQu53n-EI/AAAAAAAAeyo/05-D3PqGhLgadgzoTZHh_VEvdjqlduCPACEw/s400/hamburger%2Bbuns.jpg" width="400" /></a></div>Luckily for Sylvia, burgers these days are more sophisticated than those of my youth.&nbsp; She is not keen on burgers but at least I can show her how good they can be when she finally embraces them!&nbsp; While burger buns are rather plain, they really do make a burger look special. <br /><br /><b>More yeasted buns/rolls from Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2013/07/carrot-dinner-rolls.html">Carrot and poppy seed dinner rolls</a> (v)<br /><a href="http://gggiraffe.blogspot.com/2011/12/cranberry-nut-rolls-for-christmas.html">Cranberry nut rolls</a><br /><a href="http://gggiraffe.blogspot.com.au/2012/04/hot-cross-buns-revisited-and-rescued.html">Hot Cross Buns - wholemeal</a> (v) <br /><a href="http://gggiraffe.blogspot.com/2011/09/cc-bookshops-pretzel-buns-burgers-and.html">Pretzel buns</a> (v)<br /><a href="http://gggiraffe.blogspot.com/2011/08/cc-pumpernickel-rolls-with-currants.html">Pumpernickel Rolls with Currants</a> (v) <br /><br /><b>Burger buns </b><br />Adapted from <a href="http://www.thekitchn.com/how-to-make-your-own-hamburger-153290" target="_blank">The Kitchn</a><br />Makes 8 buns<br /><br /><span itemprop="ingredients">1 tablespoon active-dry yeast</span><br /><span itemprop="ingredients">1/2 cup warm water</span><br /><span itemprop="ingredients">1/2 cup soy milk </span><br /><span itemprop="ingredients">1 tbsp ground flax (linseeds)</span><br /><span itemprop="ingredients">3 tbsp aquafaba</span><br /><span itemprop="ingredients">2 tablespoons olive oil</span><br /><span itemprop="ingredients">2 tablespoons sugar</span><br /><span itemprop="ingredients">1 teaspoon salt</span><br /><span itemprop="ingredients">3 cups white plain flour</span><br /><span itemprop="ingredients">1 tablespoon margarine</span><br />sesame seeds for sprinkling<br /><br /><ul><li>Mix yeast and warm water in a large mixing bowl.&nbsp; Stand for about 5 minutes until the mixture is frothy so you know the yeast is doing its thing!</li><li>Mix in milk, flax, aquafaba, oil, sugar and salt.&nbsp; Add in flour until you have a shaggy dough.</li><li>Knead for 10 minutes until the dough is smooth and slightly sticky.&nbsp; (I needed very little flour for kneading.</li><li>Return dough to the mixing bowl, cover with clingfilm and set aside in a warm place to rise for an hour or until doubled in size.</li><li>Divide dough into 8 pieces and <a href="http://www.thekitchn.com/a-visual-guide-how-to-shape-di-132961" target="_blank">shape into tight balls</a>. &nbsp; Place buns on a lined baking sheet with an inch or two between each.</li><li>Cover buns with a tea towel and let rise for about 30-40 minutes until puffy.&nbsp;&nbsp;</li><li>While buns are rising preheat oven to 190 C or 375 F.</li><li>When buns are risen, melt margarine and brush over the tops of buns.&nbsp; Sprinkle with sesame seeds.&nbsp;&nbsp;</li><li>Bake for 15-18 minutes until golden brown.</li></ul><br /><b>On the Stereo:</b><br /><i>The best of Nick Cave and The Bad Seeds</i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 4's theme is Memories and Traditions</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com2tag:blogger.com,1999:blog-6742756814967464811.post-61570081948306352922016-11-21T22:10:00.000+11:002016-11-21T22:10:48.264+11:00Tofu besan omelette (vegan)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-DZHArelPq4A/WCcRpjlE8II/AAAAAAAAe-g/rPd_yTJlyPwbsXVzSv934YiRECiHh6x8wCLcB/s1600/IMG_5806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://3.bp.blogspot.com/-DZHArelPq4A/WCcRpjlE8II/AAAAAAAAe-g/rPd_yTJlyPwbsXVzSv934YiRECiHh6x8wCLcB/s400/IMG_5806.jpg" width="400" /></a></div>E and I first went out for a meal together in an internet cafe in Edinburgh.&nbsp; He ordered a fried egg sandwich with sauce.&nbsp; I was fascinated.&nbsp; Having never liked eggs, this sandwich seemed as foreign to me as Scotland did.&nbsp; These days, though fried egg sandwiches are never seen in our house, we love a tofu besan omelette sandwich.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-siywX5J75UQ/WAw-UTK_5ZI/AAAAAAAAez4/1ghhLU-FOUkj1Yv1YWMztSn_KWKhoSacACLcB/s1600/Tofu%2BBesan%2BOmelette%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-siywX5J75UQ/WAw-UTK_5ZI/AAAAAAAAez4/1ghhLU-FOUkj1Yv1YWMztSn_KWKhoSacACLcB/s400/Tofu%2BBesan%2BOmelette%2BCollage.jpg" width="400" /></a></div>This tofu besan omelette recipe is not new to my blog.&nbsp; I have included it as part of <a href="http://gggiraffe.blogspot.com.au/2014/01/ncr-vegan-caesar-salad.html" target="_blank">other</a> <a href="http://gggiraffe.blogspot.com.au/2013/09/vegan-sushi-stack.html" target="_blank">recipes</a> previously.&nbsp; However it is such a common dish in our house that I wanted to feature it.&nbsp; And I wanted to rewrite the recipe in a way that makes sense to me when I make it.&nbsp; I always have the ingredients on hand because omelette and vegies is one of my favourite easy meals.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-PjPVjgY3FeI/WCzc_B-UFqI/AAAAAAAAe_g/fMzCcfOtxyQNvk4G04L_xKlreijxsFHlACLcB/s1600/tofu%2Bomelette%2B%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-PjPVjgY3FeI/WCzc_B-UFqI/AAAAAAAAe_g/fMzCcfOtxyQNvk4G04L_xKlreijxsFHlACLcB/s400/tofu%2Bomelette%2B%25287%2529.jpg" width="400" /></a></div>I am never brave enough to fold it over with vegies inside it.&nbsp; I am just happy to see the golden brown skin when I flip it out of the pan onto a large plate.&nbsp; It is quite soft when first cooked.&nbsp; By the next day any leftovers have firmed up.<br /><br />As I have commented before, the combination of tofu and besan (chickpea flour) works together brilliantly.&nbsp; By itself tofu is too damp, and if made with just besan it can be too dry.&nbsp; Together they make the right squidgy mixture.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GZuZAY51jMM/WAw_atvqZWI/AAAAAAAAe0E/VbAxH9kl18svbyuhfSIZPlXaT9u_pQihACLcB/s1600/tofu%2Bomelette%2B%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://1.bp.blogspot.com/-GZuZAY51jMM/WAw_atvqZWI/AAAAAAAAe0E/VbAxH9kl18svbyuhfSIZPlXaT9u_pQihACLcB/s400/tofu%2Bomelette%2B%25286%2529.jpg" width="400" /></a></div>I often serve it with whatever vegies and leftovers are on hand.&nbsp; I think there was some fried rice dish in the above plate.&nbsp; And lots of colourful vegies.&nbsp; It is such an easy meal.&nbsp; Perhaps slightly more work than an egg omelette but I am so used to making it that it seems no effort.&nbsp; I have always admired those who can do easy egg meals.&nbsp; This tofu besan omelette (known as a tofu omelette in our house) has become my lazy equivalent.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AzzlUp2WthY/WCzhAJtbzBI/AAAAAAAAe_o/5NJ1jqzIhc42p0Uukk3Zl3y9ItQarHFygCLcB/s1600/Tofu%2BOmelette%2B2%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-AzzlUp2WthY/WCzhAJtbzBI/AAAAAAAAe_o/5NJ1jqzIhc42p0Uukk3Zl3y9ItQarHFygCLcB/s640/Tofu%2BOmelette%2B2%2BCollage.jpg" width="432" /></a></div>Leftover tofu omelette is also a wonderful thing.&nbsp; Or should I say, it is terribly useful.&nbsp; A few slices or a scattering of some chopped tofu can pep up lots of meals.&nbsp; Sandwiches, stews, pizza and fried rice.&nbsp;<br /><br />The above photos will give you more ideas:<br />*Top: <a href="http://gggiraffe.blogspot.com.au/2013/09/vegan-sushi-stack.html" target="_blank">Sushi stack</a>, <a href="https://gggiraffe.blogspot.com.au/2016/05/pasta-with-pumpkin-omelette-and.html" target="_blank">Pasta with pumpkin, omelette and parmesan</a><br />*Middle: <a href="http://gggiraffe.blogspot.com.au/2016/11/asian-rice-with-cabbage-corn-and-celery.html" target="_blank">Asian rice bowl</a>, <a href="http://And leftovers are great in sandwiches, stews, pizza and fried rice." target="_blank">Caesar salad</a>,<br />*Bottom: <a href="https://gggiraffe.blogspot.com.au/2016/06/portuguese-fried-rice-national-celtic.html" target="_blank">Portuguese fried rice</a>, <a href="http://gggiraffe.blogspot.com.au/2011/10/vegan-pad-see-ew-with-tofu-omelette.html" target="_blank">Pad see ew</a><br /><br /><b>Other savoury vegan "egg" recipes on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2014/10/vegan-savoury-seedy-french-toast.html">French toast - savoury and seedy</a> (v) <br /><a href="http://gggiraffe.blogspot.com.au/2014/09/spinach-sundried-tomato-and-chive.html">Spinach, sundried tomato and chive chickpea scramble</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2010/11/tofu-scramble.html">Tofu scramble</a> (gf, v) <br /><a href="http://gggiraffe.blogspot.com.au/2015/07/vegan-bubble-and-squeak-frittata-for.html">Vegan bubble and squeak frittata</a> (gf, v)&nbsp; <br /><a href="http://gggiraffe.blogspot.com.au/2015/01/vegan-quiche-with-tofu-and-besan.html">Vegan quiche with tofu and besan</a> (v)<br /><br /><b>Tofu besan omelet</b><br />Adapted from <a href="http://chezcayenne.blogspot.com.au/2012/07/sushi-stack.html">Chez Cayenne</a> via <a href="http://gggiraffe.blogspot.com.au/2014/01/ncr-vegan-caesar-salad.html" target="_blank">Green Gourmet Giraffe</a><br /><br />300g silken tofu, drained<br />6 tbsp besan (chickpea flour),<br />3 tablespoons nutritional yeast flakes<br />1 tablespoon olive oil<br />1 tablespoon mirin<br />1/2 tsp sea salt <br />1/4 teaspoon turmeric<br />1/4 teaspoon garlic powder<br />1/4 teaspoon onion granules<br />1/8 teaspoon ground black pepper<br />pinch black salt<br />1-2 tsp canola oil, for frying<br /><br />Blend tofu, olive oil and mirin in blender.&nbsp; Transfer to bowl and mix in remaining ingredients.<br /><br />Heat heavy bottomed non-stick frypan over low heat and swirl around 1 to 2 tsp of oil to cover the pan.&nbsp; Pour in the thick batter and use the back of a spoon to swirl it around the pan (I think my omelet was about 22 or 23cm in diameter).&nbsp; Cook for 10 minutes on low heat and then cover with a large saucepan lid and cook another 10 minutes on low heat.<br /><br />Use an eggflip or spatula to loosen so it slides around the pan.&nbsp; Carefully flip (or slide) onto a dinner plate.&nbsp; Use warm or cool in the fridge until required.&nbsp; <br /><i><br /></i><i>NOTES: I have tried this without a blender - it is not quite as smooth but is pretty good.&nbsp; I have also tried this with firm tofu and it was so thick I had to add some milk and then adjust the seasoning too. Leftovers are great in sandwiches.</i><br /><br /><b>On the Stereo:</b><br /><i>Flogging a Dead Horse </i>- Sex Pistols<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 4's theme is Memories and Traditions</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com8tag:blogger.com,1999:blog-6742756814967464811.post-55012457357574871672016-11-17T21:36:00.001+11:002016-11-20T12:02:07.718+11:00Rainbow fruit kebabs<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-WOoe7M5kwSY/WBgwDekpL3I/AAAAAAAAe4I/pNs6VIsCpaof5nVkkGkuTFkARYxr33sFwCLcB/s1600/rainbow%2Bfruit%2Bkebabs%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-WOoe7M5kwSY/WBgwDekpL3I/AAAAAAAAe4I/pNs6VIsCpaof5nVkkGkuTFkARYxr33sFwCLcB/s400/rainbow%2Bfruit%2Bkebabs%2B%25281%2529.jpg" width="400" /></a></div>I've wanted to make a fruit rainbow forever!&nbsp; I got close a few times but this year got the closest yet.&nbsp; We almost made a fruit rainbow for a recent <a href="http://gggiraffe.blogspot.com.au/2016/11/halloween-birthday-lunch-with-vegan.html" target="_blank">birthday lunch</a>.&nbsp; Then Sylvia saw rainbow fruit kebabs and that was it.&nbsp; It is so simple it is almost embarrassing to post.&nbsp; Yet it is so simple and pretty that it is worth sharing.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-88Pzw0z5zg8/WBgwDod07TI/AAAAAAAAe4M/0J-Xqau_DM8z391knFiWQThLXY35spQ_QCLcB/s1600/rainbow%2Bfruit%2Bkebabs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-88Pzw0z5zg8/WBgwDod07TI/AAAAAAAAe4M/0J-Xqau_DM8z391knFiWQThLXY35spQ_QCLcB/s400/rainbow%2Bfruit%2Bkebabs.jpg" width="400" /></a></div>We had some discussion of which fruits to use.&nbsp; Here is some brainstorming:<br /><ul><li>Red: strawberry, raspberry, grapes, watermelon</li><li>Orange: orange, mandarin. apricot</li><li>Yellow: yellow peach, banana, pineapple, mango</li><li>Green: kiwi fruit, green apple, green grapes</li><li>Blue: blueberries</li><li>Purple: grapes, blackberries, cherries</li></ul>&nbsp;Of course, it depends on what time of year as to what is in season.&nbsp; We had strawberry, orange, yellow peach, kiwi fruit, blueberries and grapes.&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-lWAwNiPHxHM/WBgwCm8zPNI/AAAAAAAAe4E/rsq25ZHfLZAu_iDQzhvffvPJsxLVVlHegCLcB/s1600/Version%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-lWAwNiPHxHM/WBgwCm8zPNI/AAAAAAAAe4E/rsq25ZHfLZAu_iDQzhvffvPJsxLVVlHegCLcB/s400/Version%2B2.jpg" width="400" /></a></div>This dessert was so easy that Sylvia was able to take responsibility for this meal.&nbsp; She decided which fruit, helped choose them at the shops, put the skewers together.&nbsp; And she loved eating them.&nbsp; The skewers took a bit more time than arranging them on a plate but we do not really have a plate big enough for a rainbow.&nbsp; We only made 10 and could easily have eaten more if time had permitted.&nbsp; I am sure we will be making these again.<br /><br /><b>More fun healthy food on Green Gourmet Giraffe:&nbsp;</b><br /><a href="http://gggiraffe.blogspot.com.au/2013/09/oreos-childs-play-and-sesame-street.html">Carrot and cucumber tulips</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2016/11/chocolate-and-black-tahini-cut-out.html">Chocolate and black tahini cut out biscuits</a> (v) <br /><a href="http://gggiraffe.blogspot.com.au/2016/10/franken-sushi-and-halloween-links.html">Franken sushi</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2011/01/sylvias-dinner-hit-and-miss.html" target="_blank">Geegaw cups</a> (v) <br /><a class="GHUY-LPPB" href="http://www.blogger.com/blogger.g?blogID=6742756814967464811#editor/target=post;postID=6791164289389239013;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=831;src=postname">Polenta pizza people</a> (gf)&nbsp; <br /><a href="http://gggiraffe.blogspot.com.au/2015/11/a-halloween-lunch-with-watermelon.html">Watermelon monster</a> (gf, v)&nbsp;&nbsp;<br /><br />I am sending these to <a href="http://www.vnutritionandwellness.com/healthy-vegan-fridays-126/" target="_blank">Healthy</a> <a href="http://rockmyvegansocks.com/healthy-vegan-fridays-126/" target="_blank">Vegan Fridays</a> and <a href="http://vegetarianmamma.com/gluten-free-fridays-221-gluten-free-party/" target="_blank">Gluten Free Fridays</a>. <br /><br /><b>On the Stereo:</b><br /><i>As Time Goes By:</i> Bryan Ferry<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 3's theme is Rainbow Food</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com16tag:blogger.com,1999:blog-6742756814967464811.post-11538983136397833402016-11-20T11:38:00.000+11:002016-11-20T11:38:30.998+11:00Chunky asparagus and cashew dip with Kale sourdough tortillas<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-a3ovBL3Wv7s/WC2LyUH65jI/AAAAAAAAfAc/jepn9MHiabYn4Na2vdnbT43qXlRiHu9GACLcB/s1600/asparagus%2Bdip%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-a3ovBL3Wv7s/WC2LyUH65jI/AAAAAAAAfAc/jepn9MHiabYn4Na2vdnbT43qXlRiHu9GACLcB/s400/asparagus%2Bdip%2B%25282%2529.jpg" width="400" /></a></div>Green, green glorious green!&nbsp; Yes.&nbsp; You might have noticed I love green.&nbsp; So while I have been having fun making rainbow recipes for Vegan Mofo, I was struck by the need to make a green dip platter.&nbsp; Not only did I experiment with making a chunky dip but I also decided to try my hand at kale sourdough tortillas,<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-zNJxP-ZwLms/WC2LvfvTNZI/AAAAAAAAfAU/PoYXmtShoV4eMMEbdGILMSXl26KqmnQOQCLcB/s1600/Asparagus%2Bdip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-zNJxP-ZwLms/WC2LvfvTNZI/AAAAAAAAfAU/PoYXmtShoV4eMMEbdGILMSXl26KqmnQOQCLcB/s400/Asparagus%2Bdip.jpg" width="266" /></a></div>I wish I could tell you that it all went swimmingly.&nbsp; The dip was not quite as I had intended.&nbsp; I blame my inexperience with garlic scapes.&nbsp; I thought two scapes would be ok.&nbsp; Online lots of people say that they are much milder than regular garlic bulbs.&nbsp; I even read one recipe with 10 garlic scapes in a dip.&nbsp; Two was far too many for me.&nbsp; Perhaps my tolerance for raw garlic is low.&nbsp; But it burned.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uIBo75LEVoM/WC2LuW9OdJI/AAAAAAAAfAQ/ckGY1Ho_X4Mj1jaiKQRXG_yfHRvqOFjNACLcB/s1600/Asparagus%2Bdip%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-uIBo75LEVoM/WC2LuW9OdJI/AAAAAAAAfAQ/ckGY1Ho_X4Mj1jaiKQRXG_yfHRvqOFjNACLcB/s400/Asparagus%2Bdip%2B%25281%2529.jpg" width="266" /></a></div>The creamy green base of cream cheese and spinach was otherwise excellent.&nbsp; I was pleased at how well the vegan Tofutti worked but any cream cheese should work here.&nbsp; However because the garlic scapes were so strong I then I added more flavour and added two tablespoons of white miso which was far too much.&nbsp; One tablespoon would do.&nbsp; (Amended in the recipe below.)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qzVdncuUlGM/WC2LxwONFHI/AAAAAAAAfAY/GTjw-bAMGQIVbXUFDKExrYsRMx0eKBDHQCLcB/s1600/Kale%2BTortillas%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-qzVdncuUlGM/WC2LxwONFHI/AAAAAAAAfAY/GTjw-bAMGQIVbXUFDKExrYsRMx0eKBDHQCLcB/s400/Kale%2BTortillas%2BCollage.jpg" width="400" /></a></div>I wanted to make a completely green platter.&nbsp; I wanted a green carb and was tossing up between green <a href="http://gggiraffe.blogspot.com.au/2012/04/spinach-crackers-and-hummus-for-potluck.html">crackers</a> and green <a href="http://gggiraffe.blogspot.com.au/2015/04/kale-scones-and-anzac-day.html">scones</a>.&nbsp; But then I was swayed by Mihl's gorgeous&nbsp; <a href="http://www.seitanismymotor.com/2016/11/kale-tortillas/" target="_blank">Kale Tortillas</a>.&nbsp; However I have sourdough starter to be used so I adapted my recipes for <a href="http://gggiraffe.blogspot.com.au/2013/08/sourdough-basics-102-maintaining.html" target="_blank">sourdough flatbreads</a> and <a href="http://gggiraffe.blogspot.com.au/2014/11/cheesey-kale-quesadillas-with-mole.html" target="_blank">tortillas</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-LNDAzwwnboY/WC2LzOGnVZI/AAAAAAAAfAg/fXZsYehCnjg7-2b5fjTzXhQfZDqlHArAACLcB/s1600/kale%2Btortillas%2B%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-LNDAzwwnboY/WC2LzOGnVZI/AAAAAAAAfAg/fXZsYehCnjg7-2b5fjTzXhQfZDqlHArAACLcB/s400/kale%2Btortillas%2B%25284%2529.jpg" width="307" /></a></div>I really loved these tortillas.&nbsp; They were green and soft.&nbsp; I was just sad that the photos didn't do justice to their green colour.&nbsp; But believe me that the colour was far better than my photography skills.&nbsp; It was a really nice addition to my green platter.<br /><br />I'd love to tell you that Sylvia enjoyed the kale sourdough tortillas.&nbsp; I was home late for dinner and left a message for E that he and Sylvia should help themselves to the tortillas.&nbsp; Which were on the kitchen table.&nbsp; Instead they helped themselves to the tortilla chips in the pantry that I had asked him the previous day to keep for nachos!&nbsp; I think it was a case of reading what he had hoped was there.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-K-uJIBJo6Uo/WC2NQyVQnkI/AAAAAAAAfAs/QFlGtRtdLKEPPIVMOhullRIeNVT0--Z9ACLcB/s1600/asparagus%2Bdip%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-K-uJIBJo6Uo/WC2NQyVQnkI/AAAAAAAAfAs/QFlGtRtdLKEPPIVMOhullRIeNVT0--Z9ACLcB/s400/asparagus%2Bdip%2B%25283%2529.jpg" width="400" /></a></div>If only the dip hadn't been lopsided in flavour, I would have been really happy.&nbsp; I think a bit of tweaking would fix this.&nbsp; As it was, we valiantly ate it for dinner with vegies and tortillas.&nbsp; But the garlic flavour was too much to want to have much more.&nbsp; I rescued it by mixing it with some home made guacamole instead of garlic.&nbsp; It added a perfect amount of flavour.&nbsp; (I also considered adding it to soup, stew or tossing with some rice or pasta.)<br /><br /><b>More glorious green recipes from Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com/2011/11/avocado-soy-rotis-with-soup.html">Avocado soy rotis</a> (v) <br /><a href="http://gggiraffe.blogspot.com/2007/12/green-tabbouleh-and-pomegranate.html">Green bean and broccoli tabbouleh </a>(v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/06/greens-beans-and-potato-soup.html">Greens, beans and potato soup</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2015/04/green-smoothie-and-random-thoughts.html">Green smoothie</a> (gf, v) <br /><a href="http://gggiraffe.blogspot.com.au/2015/05/kale-cheesecake-surprise-choc-mint.html">Kale cheesecake surprise choc mint cupcakes</a> (v)&nbsp;<br /><a href="http://gggiraffe.blogspot.com.au/2014/11/monster-cake-monster-rice-krispies-and.html">Monster cake</a><br /><a href="http://gggiraffe.blogspot.com/2010/10/pea-pate-sandwiches.html">Pea pate</a> (v)&nbsp; <br /><a href="http://gggiraffe.blogspot.com.au/2012/04/spinach-crackers-and-hummus-for-potluck.html">Spinach crackers with French lavender salt</a> (v)&nbsp; <br /><a href="http://gggiraffe.blogspot.com.au/2013/10/spinach-lettuce-and-pea-soup-and-catch.html">Spinach, lettuce and pea soup</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2011/11/whb-spinach-pancakes-little-less.html">Spinach pancakes</a>&nbsp; (gf, v)&nbsp; <br /><a href="http://gggiraffe.blogspot.com/2007/08/enchanted-broccoli-forest.html">The Enchanted Broccoli Forest </a>(gf)<br /><br /><b>Chunky asparagus and cashew dip</b><br />An original Green Gourmet Giraffe recipe<br /><br />150g cream cheese (I used tofutti)<br />100g baby spinach<br />juice of half a medium lemon<br />1 small garlic scape, chopped, or to taste<br />1 tbsp white miso<br />1/2 tsp salt flakes<br />250g thin asparagus <br />100g cashews<br /><br />Blend cream cheese, spinach, lemon juice, the garlic scape miso and salt until smooth and creamy.&nbsp; Finely chop the asparagus and microwave or steam until cooked but still green.&nbsp; Cool.&nbsp; (I put mine in the freezer for about 5-10 minutes.)&nbsp; Pulse cashews in with the cream cheese mixture and then add the asparagus.&nbsp; I didn't pulse the asparagus but you might want to, depending on how chunky you want the dip.<br /><br /><b>Kale sourdough tortillas</b><br />Adapted from <a href="http://gggiraffe.blogspot.com.au/2013/08/sourdough-basics-102-maintaining.html" target="_blank">Green Gourmet Giraffe's flatbreads</a> and <a href="http://gggiraffe.blogspot.com.au/2014/11/cheesey-kale-quesadillas-with-mole.html" target="_blank">tortillas</a><br />Makes 8<br /><br />50g kale<br />100g water&nbsp; <br />250g <a href="http://gggiraffe.blogspot.com.au/2013/08/sourdough-basics-102-maintaining.html" target="_blank">sourdough starter</a><br />1/2 tsp salt flakes<br />1 tbsp olive oil<br />100g plain wholemeal flour<br />200g plain white flour <br /><br />Remove stems from kale and blend leaves with water to make a smooth green liquid.&nbsp; Measure out 125g and pour into a medium mixing bowl.&nbsp; Stir in remaining ingredients to make a shaggy dough.&nbsp; Lightly knead on a floured surface to make a smooth but firm dough.&nbsp; Divide into 8 pieces.<br /><br />Roll each piece out thinly as possible and dry fry in a heavy based frypan for about a minute either side.&nbsp; The tortilla will puff up in small humps when frying the first side - these can just be pushed back down before you flip over.<br /><br />Best on day of eating but can be reheated the next day, preferably with a filling such as cheese or beans and rice.<br /><br /><b>On the Stereo:</b><br /><i>1989: </i>Taylor Swift<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 3's theme is Rainbow Food.&nbsp; And today the daily prompt is to make something green.&nbsp; How could I resist the call of green!</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com16tag:blogger.com,1999:blog-6742756814967464811.post-1118578633421537932016-11-19T23:10:00.000+11:002016-11-20T08:53:17.048+11:00Hal's stiry fry sauce - updated and vegan<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6WFFXzWQQ3s/WDAo_2nEz4I/AAAAAAAAfA8/-oqGE2hOIqEE7FbyOSggZKRgBoFQqvyfQCLcB/s1600/hal%2527s%2Bstirfry%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-6WFFXzWQQ3s/WDAo_2nEz4I/AAAAAAAAfA8/-oqGE2hOIqEE7FbyOSggZKRgBoFQqvyfQCLcB/s400/hal%2527s%2Bstirfry%2B%25281%2529.jpg" width="400" /></a></div>Today I took Sylvia to gymnastics, met a friend for a drink, sauntered down to our local <a href="http://www.picturesandpages.com.au/" target="_blank">bookstore</a> where I was tempted, and made gingerbread men.&nbsp; Dinner was far down my list of priorities.&nbsp; I fell back on a favourite stirfry sauce.&nbsp; The vegies looked so colourful and I wanted to note my changes so here it is in Vegan Mofo for Rainbow Week.<br /><br />I was pleased with my effort because I didn't manage to get to the supermarket.&nbsp; E often tells me I have lots of food but nothing to eat.&nbsp; So I try to be creative with what is about rather than just buying what is in my head.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-u5nWKtmVRQ4/WDApAgUd8QI/AAAAAAAAfBE/DWrqUrufzkonPNpCViLqaVAG7hzLpNpXQCLcB/s1600/hal%2527s%2Bstirfry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-u5nWKtmVRQ4/WDApAgUd8QI/AAAAAAAAfBE/DWrqUrufzkonPNpCViLqaVAG7hzLpNpXQCLcB/s400/hal%2527s%2Bstirfry.jpg" width="400" /></a></div>I don't know who Hal is but I have been making Hal's stirfry sauce for many years.&nbsp; It comes from <i>The Enchanted Broccoli Forrest Cookbook</i> by Mollie Katzen.&nbsp; This was my go to cookbook for many years and has so much good how-to advice.&nbsp; I still think of her advice about what order to add vegetables in stirfries according to how long they take to cook.<br /><br />Tonight I substituted maple syrup for honey. It meant that the tamari was a bit too prominent so I have reduced the amount in the below recipe by a tablespoon.&nbsp; I also used ground ginger and sriracha because that is what I had.&nbsp; I haven't had fresh ginger in the house for months.&nbsp; Now it is warmer weather, I probably should buy some, but it is good to know I can get by without if it is not about.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-6zMv37huM_0/WDApAZvRPqI/AAAAAAAAfBA/v5i0njhNLeQpxn9wmURWxsEBxYotA2j7ACLcB/s1600/hal%2527s%2Bstirfry%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-6zMv37huM_0/WDApAZvRPqI/AAAAAAAAfBA/v5i0njhNLeQpxn9wmURWxsEBxYotA2j7ACLcB/s400/hal%2527s%2Bstirfry%2B%25282%2529.jpg" width="400" /></a></div>If you are short on time and have lots of vegies and some rice or noodles, I highly recommend Hal's stirfry sauce.&nbsp; It is tasty and easy.&nbsp; The vegies I used were brown onion, celery, purple cabbage, carrot, green capsicum, green beans, snow peas and kale.&nbsp; I often use tofu with this sauce but as there was none, I added in some cashews.&nbsp; Now if you will excuse me, I am off to read my bookclub novel, <i>Girl on the Train</i>.<br /><br /><b>More stirfries on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2016/05/lo-mein-easy-vegie-noodles.html">Lo mein</a> (v) <br /><a href="http://gggiraffe.blogspot.com/2011/09/matthews-delicious-tofu-another.html">Matthews delicious tofu</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2011/10/vegan-pad-see-ew-with-tofu-omelette.html">Pad see ew with tofu omelette</a> (gf, v) <br /><a href="http://gggiraffe.blogspot.com/2011/10/cc-tamarind-tempeh-with-noodles.html">Tamarind tempeh with noodles</a> (v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/06/teriyaki-tofu-with-brown-rice-and-kale.html">'Teriyaki' tofu with brown rice and kale</a> (gf, v)&nbsp; <br /><br /><b>Hal's Stirfry Sauce</b><br />Slightly adapted from <i>The Enchanted Broccoli Forest </i>via <a href="http://gggiraffe.blogspot.com.au/2011/01/cc-hals-stirfry-sauce.html" target="_blank">Green Gourmet Giraffe</a><br />serves 4<br /><br />1/2 cup freshly squeezed orange juice (about 1 orange)<br />3 tbsp tamari (or soy sauce)<br />1 tbsp maple syrup<br />1 clove fresh garlic, crushed<br />2 tsp sesame oil<br />1/2 tsp dried ginger <br />1/2 tsp sriracha <br />1 Tbsp cornflour<br /><br />Mix all ingredients together except the cornflour. Spoon cornflour into a separate small bowl (or measuring cup in my case) and dissolve with a few spoonfuls of the sauce. Stir cornflour into the sauce. Add sauce to stirfry a few minutes before the end. It should thicken slightly once brought to the boil so it coats the vegetables, noodles or whatever you choose to add.<br /><br /><b>On the Stereo:</b><br /><i>Va Va Voom:</i> Hummingbirds<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 3's theme is Rainbow Food</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com6tag:blogger.com,1999:blog-6742756814967464811.post-72583955232552089752016-11-18T23:54:00.000+11:002016-11-19T00:12:56.776+11:00Rainbow food - in pictures<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bC7q0OPhyds/WCzqoArNkYI/AAAAAAAAfAA/vePZNIE97HcECsUXcs6Ah3sqT0HBfYHRwCLcB/s1600/Rainbow%2Bbowls%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-bC7q0OPhyds/WCzqoArNkYI/AAAAAAAAfAA/vePZNIE97HcECsUXcs6Ah3sqT0HBfYHRwCLcB/s640/Rainbow%2Bbowls%2BCollage.jpg" width="478" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 3's theme is Rainbow Food.&nbsp; Today I am sharing lots of pictures of colourful food.</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com8tag:blogger.com,1999:blog-6742756814967464811.post-68464903849706558202016-11-16T23:01:00.000+11:002016-11-16T23:01:42.326+11:00Smoky apple vegie burgers<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-Escr8Cp6KV0/WAWQu53n-EI/AAAAAAAAeyg/2lQa11vKcQkMNSVz1i_VjP2wD42vecatgCLcB/s1600/hamburger%2Bbuns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-Escr8Cp6KV0/WAWQu53n-EI/AAAAAAAAeyg/2lQa11vKcQkMNSVz1i_VjP2wD42vecatgCLcB/s400/hamburger%2Bbuns.jpg" width="400" /></a></div>When I was a child, the only burgers we bought were from the fish and chip shop.&nbsp; There was no MacDonalds and none of the ubiquitous fancy burgers that abound in cafes.&nbsp; We only had one type - beef patty, lettuce, tomato, cheese, beetroot, fried onion, tomato sauce and perhaps pineapple or egg.&nbsp; These days anything goes in a burger - and I mean both in the patty and in between the burger buns.&nbsp; It means lots of fun and lots of tyranny of choice.&nbsp; It also means a way out for the stewed apple in the fridge that is being neglected.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-fooumhrkSLo/WAWQtgzHfyI/AAAAAAAAeyc/Q7m7S5E9X7EE6HNQ0s5vXspsI1etlRIcACLcB/s1600/burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-fooumhrkSLo/WAWQtgzHfyI/AAAAAAAAeyc/Q7m7S5E9X7EE6HNQ0s5vXspsI1etlRIcACLcB/s400/burgers.jpg" width="400" /></a></div>I put the stewed apple into these burgers and while it did not taste strongly of apple, I was happy that the apple had been consumed.&nbsp; I had grand plans for burgers in a bun with a salad on the side on that first night but it ended up being a bowl of burgers and vegies.&nbsp; The burgers had a satisfying texture and held together well.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-q5TX8oZOOeI/WAWQwSjcYwI/AAAAAAAAeyk/5RslRuww9JYwlm9m6AidPoxICiIaVz8OQCLcB/s1600/Burgers%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://2.bp.blogspot.com/-q5TX8oZOOeI/WAWQwSjcYwI/AAAAAAAAeyk/5RslRuww9JYwlm9m6AidPoxICiIaVz8OQCLcB/s400/Burgers%2BCollage.jpg" width="400" /></a></div><br />The second night the burgers were eaten in a bun with all the bells and whistles, and a simple salad on the side.&nbsp; I hadn't been happy with the colour of the burgers on the first night and fried them up for my home made burger buns the second night.&nbsp; Fried to the good side of charred.&nbsp; Perfect for my fancy burger in a bun.&nbsp; As well as the patties, I also stuffed it with lettuce, biocheese, beetroot, roast pumpkin, fried onion, vegannaise and lettuce from my garden.&nbsp; It tasted so good.<br /><br /><b>More vegan burgers (patties) on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2013/08/cauliflower-burgers-with-beetroot-hummus.html">Cauliflower burgers</a> (gf v)<br /><a href="http://gggiraffe.blogspot.com.au/2016/08/earth-burgers-served-with-surprising.html">Earth burgers</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2009/09/roasted-beetroot-tofu-burgers.html">Roasted beetroot tofu burgers</a> (gf, v)<br /><a href="http://www.gggiraffe.blogspot.com.au/2012/10/sweet-potato-chickpea-and-hemp-seed.html">Sweet potato, chickpea and hemp seed burgers</a> (v)<br /><a href="http://gggiraffe.blogspot.com.au/2013/12/tamale-burgers-with-mole-sauce-and.html">Tamale burgers with mole sauce</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2016/02/the-vegemite-burger-and-random-notes.html">Vegemite burger</a> (v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/10/watercourse-foods-tempeh-burger.html">Watercourse Foods tempeh burger</a> (gf,v)<br /><br /><b>Smoky Apple Vegie Burgers</b><br />Adapted from <a href="http://itdoesnttastelikechicken.com/2014/08/01/smoked-apple-veggie-burger/" target="_blank">It Does Taste Like Chicken</a><br /><ul></ul>3 tbsp ground linseed (flax seed)<br />1/3 cup of aqua faba (chickpea brine)<br />400g tin of kidney beans, drained and rinsed<br />1 cup stewed apples or apple sauce<br />3/4 cup panko breadcrumbs<br />1/2 cup rolled oats<br />1/2 cup ground almonds <br />1/2 cup chopped red or white onion (about ½ a small onion)<br />2 cloves of garlic minced<br />2 tablespoons of tamari or soy sauce<br />1 tbsp smoked paprika<br />1 tsp seeded mustard<br />Seasoning to taste <br /><br />Soak linseeds in aqua faba for 5 minutes or while preparing other ingredients.&nbsp; Add kidney beans and stewed apples and mash into the linseed mixture.&nbsp; Stir in remaining ingredients.&nbsp; Shape handfuls into patties.&nbsp; Place on grill tray (broiler tray) and spray with oil.&nbsp; Grill until well browned on one side.&nbsp; Flip, spray with oil and grill until golden brown on the other side too.<br /><br /><b>On the Stereo:</b><br /><i>Discography:</i> Pet Shop Boys<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 3's theme is Rainbow Food</i></i></i><ul></ul>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com12tag:blogger.com,1999:blog-6742756814967464811.post-85297729535156849472016-11-15T11:22:00.000+11:002016-11-16T07:17:18.698+11:00Rainbow salad with orange and sesame dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-xtN1gg-hk-I/V_zY_-eeOmI/AAAAAAAAevQ/l6X8wb0YHPAJDmClfx6Li8-3mR4jOedoACLcB/s1600/rainbow%2Bsalad%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-xtN1gg-hk-I/V_zY_-eeOmI/AAAAAAAAevQ/l6X8wb0YHPAJDmClfx6Li8-3mR4jOedoACLcB/s640/rainbow%2Bsalad%2B%25281%2529.jpg" width="480" /></a></div>At the start of October the AFL Grand Final saw out the end of the School Holidays.&nbsp; We went to the Coburg Farmers Market in the morning.&nbsp; Fresh produce is great inspiration for vibrant health food.<br /><br />My favourite part of the Grand Final is the pre-match entertainment with the singing, the balloons and running through the banner.&nbsp; While watching this on the telly, I was trying to put together the salad.&nbsp; It was slow going but satisfying.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-zkDcOUoKbCY/V_zY_y61ctI/AAAAAAAAevU/quTajvTPLvUXrLs8bWfhk18kWLiczwV2QCLcB/s1600/rainbow%2Bsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-zkDcOUoKbCY/V_zY_y61ctI/AAAAAAAAevU/quTajvTPLvUXrLs8bWfhk18kWLiczwV2QCLcB/s640/rainbow%2Bsalad.jpg" width="452" /></a></div>It took some time to chop vegies, keep an eye on the footy match preparations, whisk dressing, sit with Sylvia to watch Vance Joy sing Riptide and explain who Sting is.&nbsp; Lunch wasn't ready until the match was well underway.<br /><br />The salad was the very antithesis of the football world of greasy chips and cheap meat pies.&nbsp; Which is perhaps fitting as I don't really follow the footy.&nbsp; Every few weeks I remember to ask how my nominal team is doing.&nbsp; At the end of the season I watch the Grand Final until it is clear who is winning and it gets boring.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ce7sYRKiJ-o/V_zY-7P6V-I/AAAAAAAAevM/TXwHvDZU2oA_i5xWigaa8-tV04D9eiKgQCLcB/s1600/rainbow%2Bsalad%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-ce7sYRKiJ-o/V_zY-7P6V-I/AAAAAAAAevM/TXwHvDZU2oA_i5xWigaa8-tV04D9eiKgQCLcB/s400/rainbow%2Bsalad%2B%25282%2529.jpg" width="326" /></a></div>This year, it wasn't until two minutes before the final siren that the commentators dared to call it.&nbsp; The match was so close.&nbsp; As they like to say, footy was the winner.&nbsp; But really the fairy tale of this Grand Final was that the Western Bulldogs were the winners, after 62 years without a premiership.&nbsp; I watched til the end.&nbsp; Though I did have my neighbour visit, make <a href="http://gggiraffe.blogspot.com.au/2012/06/limes-history-trivia-and-limeade.html" target="_blank">limeade</a> and ring my mum for a chat.&nbsp; Yet it was a memorable match just as this salad was memorable.<br /><br />I took the salad dressing from a rainbow salad in a newspaper magazine but, if I do say so myself, my selection of vegetables was far more colourful than the original.&nbsp; The dressing was pretty similar and made for a winning salad.&nbsp; E ate his salad in a sandwich made with fresh <a href="http://gggiraffe.blogspot.com.au/2015/03/celias-overnight-sourdough-bread-step.html" target="_blank">bread</a> I had baked that morning and loved it.&nbsp; There was a little salad leftover that we picked at during the afternoon.&nbsp; It was gone by dinner.&nbsp; I know it is not the first time I've said this, but I wish more of my lunches were so colourful and healthy.<br /><br />I am sending this to <a href="http://rockmyvegansocks.com/healthy-vegan-fridays-125/" target="_blank">Healthy Vegan</a> <a href="http://www.vnutritionandwellness.com/healthy-vegan-fridays-125/" target="_blank">Fridays</a>, <a href="https://the-veghog.blogspot.com.au/2016/10/eat-your-greens-october-round-up.html" target="_blank">Eat</a> <a href="http://allotment2kitchen.blogspot.com.au/2016/11/welcoming-november-vegan-vegetarian-eat.html" target="_blank">Your Greens</a>, <a href="http://www.tinnedtomatoes.com/2016/11/meat-free-mondays-7-recipes-for-week.html" target="_blank">Meat Free Mondays</a> and <a href="http://www.tinnedtomatoes.com/" target="_blank">No</a> <a href="http://foodandspice.blogspot.com/2016/11/no-croutons-required-call-for-late-fall.html" target="_blank">Croutons Required</a>.<br /><br /><b>More colourful salads on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2016/09/asparagus-strawberry-and-greens-salad.html">Asparagus, strawberry and greens salad with poppyseed dressing</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/12/balsamic-garden-salad-with-cashew-cheese.html">Balsamic garden salad with cashew cheese</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2012/02/ncr-couscous-salad-with-chermoula.html">Couscous salad with chermoula</a> (v)<br /><a href="http://gggiraffe.blogspot.com/2009/09/ncr-lemony-mediterranean-salad.html">Lemony Mediterranean salad</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2015/05/purple-potato-sweet-potato-and.html">Purple potato, sweet potato and watercress salad</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2012/10/strawberry-avocado-and-walnut-salad.html">Strawberry avocado and walnut salad with a chocolate vinaigrette</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2014/03/ncr-taco-salad-and-sydney-road-street.html">Taco salad with creamy dressing</a> (gf)<br /><a href="http://gggiraffe.blogspot.com/2008/03/wtsimslow-food-tambo-salad.html">Tambo salad with preserved lemon and capers</a> (gf, v) <br /><br /><b>Rainbow salad with orange and sesame dressing</b><br />Adapted from Adam Liaw in <a href="http://www.goodfood.com.au/recipes/rainbow-salad-20160411-4dany" target="_blank"><i>The Age's Sunday Magazine</i></a> on10 April 2016<br />serves 2-3 <br /><br />handful purple cabbage, finely shredded <br />3 dutch baby carrots, sliced thinly into matchsticks<br />2 baby beetroot, sliced thinly into matchsticks <br />handful cherry tomatoes, halved<br />handful spinach<br />1/2 cup of cooked chickpeas<br />pea sprouts<br />1 tsp black sesame seeds (or poppy seeds), to serve<br /><br /><i>For orange and sesame dressing:</i><br />juice of 1/2 orange<br />1/2 tbsp red wine vinegar<br />1/2 tbsp rice bran or other neutral oil <br />1/2 tbsp soy sauce<br />1/2 tsp castor sugar<br />1/2 tsp sesame oil<br /><br />Arrange vegies and chickpeas on shallow bowl.&nbsp; Toast sesame seeds in frypan.&nbsp; Iif using poppy seeds they do not need to be fried.)&nbsp; Lightly whisk together dressing.&nbsp; Drizzle over vegies.&nbsp; Sprinkle with sesame seeds.<br /><br /><b>On the Stereo:</b><br /><i>All of this and nothing:</i> Psychedelic Furs<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 3's theme is Rainbow Food</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com18tag:blogger.com,1999:blog-6742756814967464811.post-18163677995563019212016-11-14T21:50:00.001+11:002016-11-14T21:50:39.810+11:00Thai pumpkin and lentil soup<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-gSjMvh20sec/WBHZWaRkS5I/AAAAAAAAe1s/AUTdh7FAA3EXAmCvteHFGWxe7NCvthNVQCLcB/s1600/thai%2Bpumpkin%2Bsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-gSjMvh20sec/WBHZWaRkS5I/AAAAAAAAe1s/AUTdh7FAA3EXAmCvteHFGWxe7NCvthNVQCLcB/s400/thai%2Bpumpkin%2Bsoup.jpg" width="400" /></a></div>This Thai pumpkin and lentil soup is a variation on a soup I make quite often.&nbsp; It is just the sort of soup that I needed the day after the <a href="http://gggiraffe.blogspot.com.au/2016/10/plum-and-rhubarb-jam-fate-and-birthday.html" target="_blank">school fete</a>.&nbsp; Sylvia had organised a playdate and was weeding the garden with her friend.&nbsp; (I was suitably impressed by the garden!)&nbsp; E was practicing uke for the forthcoming ukulele festival and I had been making aqua faba <a href="http://gggiraffe.blogspot.com.au/2015/06/vegan-meringues-made-with-aquafaba.html" target="_blank">meringues</a> for Sylvia's show and tell.&nbsp; Simmering a fairly simple soup was a relaxing late afternoon addition.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-M6wqXKhQGI0/WBHZU73zOwI/AAAAAAAAe1k/Xh3FVtiyyzgGNGjJ6h3ZmEwtFl9kRyVpgCLcB/s1600/thai%2Bpumpkin%2Bsoup%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-M6wqXKhQGI0/WBHZU73zOwI/AAAAAAAAe1k/Xh3FVtiyyzgGNGjJ6h3ZmEwtFl9kRyVpgCLcB/s400/thai%2Bpumpkin%2Bsoup%2B%25281%2529.jpg" width="400" /></a></div>I played around with sifting smoked paprika shapes onto the soup.&nbsp; I am not sure the circus look was the one I was aiming for!&nbsp; We were quite tired after the previous big day.&nbsp; Dinner was eating on the sofa in front of the telly.&nbsp; I didn't have energy for anything else.&nbsp; I was pleasantly surprised by the happy marriage of yellow curry paste and smoked paprika.<br /><br />Having made a similar soup (<a href="http://gggiraffe.blogspot.com.au/2016/08/thai-curry-split-pea-soup.html" target="_blank">thai curry split pea soup</a>) a few months back, I had some confidence that Sylvia might try it.&nbsp; The catch was that she professes to hate pumpkin.&nbsp; I remember her eating it as a child and am a little less sure that she truly dislikes it.&nbsp; So I asked her to eat a couple of spoonfuls of soup with a bread roll before she had her vegetarian schnitzel.&nbsp; I focused on the lentils and tomatoes in the soup, which I know she likes.&nbsp; The next night she was convinced to eat a small bowl of it with a bread roll.&nbsp; I resisted doing a victory dance.&nbsp; But I know this is one step closer to Sylvia realising that pumpkin is indeed manna from heaven.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-GxE4--rpsuo/WBHZV04D36I/AAAAAAAAe1o/TKSgG1P-irw6VdnqfUGzuMm0l12Wk1ajwCLcB/s1600/thai%2Bpumpkin%2Bsoup%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-GxE4--rpsuo/WBHZV04D36I/AAAAAAAAe1o/TKSgG1P-irw6VdnqfUGzuMm0l12Wk1ajwCLcB/s400/thai%2Bpumpkin%2Bsoup%2B%25282%2529.jpg" width="277" /></a></div>The soup lasted us for about 5 days.&nbsp; I really enjoyed it.&nbsp; (To be clear we did not eat it 5 nights in a row but this is how long we had it in the fridge.)&nbsp; The above photo is of the last night we ate it.&nbsp; I had some aged sushi rice with kale powder that I mixed into the soup to make it more like a stew.&nbsp; We served it with steamed broccoli, fried mushrooms, asparagus and grated carrot.&nbsp; It was really good.<br /><br /><b>More lentil soups on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com/2009/11/ncr-carrot-chestnut-and-lentil-soup.html">Carrot, chestnut and lentil soup</a> (gf, v)<a href="http://gggiraffe.blogspot.com/2010/08/ncr-carrot-and-fennel-soup.html"><br /></a><a href="http://gggiraffe.blogspot.com/2008/08/soup-for-leguminous-evangelists.html">Creamy lentil and vegetable soup</a> (gf)<br /><a href="http://gggiraffe.blogspot.com.au/2013/11/ncr-curried-red-lentil-and-apricot-soup.html">Curried red lentil and apricot soup</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2009/08/shopping-sylvia-and-soup.html">Fennel, lentil and rice soup</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2013/07/the-helix-tree-dodgy-tart-and-rather.html">Red lentil soup with spinach and lime</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2011/06/smoky-tomato-soup-and-recent-cooking.html">Smoky tomato and lentil soup</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2011/08/coconut-brittle-leftovers-and-week-of.html">Sweet potato and red lentil soup</a> (gf, v) <br /><br /><b>Thai pumpkin and lentil soup</b><br />An original Green Gourmet Giraffe recipe<br />serves 6-8 <br /><br />1 -2 tsp olive oil<br />1 onion, chopped<br />1 carrot, chopped<br />2 cloves garlic, finely chopped<br />600-800g Kent pumpkin (a large wedge), chopped<br />400g tin of diced tomatoes<br />1.3 litres vegetable stock<br />2 cups dried red lentils<br />1 cup light coconut milk<br />3 tbsp yellow curry paste<br />1 tsp smoked paprika<br />sriracha, to serve <br /><br />Fry onion and carrot in an olive oil until soft - about 5-10 minutes.&nbsp; Stir in the garlic.&nbsp; Add pumpkin, tomato and stock.&nbsp; Bring to the boil.&nbsp; Add lentils and simmer for about 20 minutes or until pumpkin and lentils are soft.&nbsp; Add coconut milk, curry paste and smoked paprika.&nbsp; Blend.&nbsp; Check and adjust seasoning.&nbsp; Serve with sriracha if you want a bit more heat.<br /><br /><b>On the stereo:</b><br /><i>Songs in the Attic:</i> Billy Joel<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 2's theme is International because I am a little behind on week 2.&nbsp; And if you wish to believe it is a monochrome one-colour food for Rainbow Week or Day #14, then so it is!</i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com14tag:blogger.com,1999:blog-6742756814967464811.post-38467577608260751392016-11-13T23:20:00.000+11:002016-11-13T23:29:19.208+11:00Vegan Avgolemono - Greek Easter lemon soup<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-rM9rfzFCWVM/WChQHO7L9DI/AAAAAAAAe_A/cm5ythBIqZU-2CTlzva7pnkjDwzvRRyAwCLcB/s1600/avgolemono%2B%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-rM9rfzFCWVM/WChQHO7L9DI/AAAAAAAAe_A/cm5ythBIqZU-2CTlzva7pnkjDwzvRRyAwCLcB/s400/avgolemono%2B%25286%2529.jpg" width="400" /></a></div>Having made this Avgolemono soup a few times, I had hoped to have a definitive photo.&nbsp; Though the soup continues to charm me, I haven't had the time and energy to take the right photo.&nbsp; But then again, I find this to be comfort food to be made quickly on a busy day.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-cXcrOdRytbU/WChSy4dZinI/AAAAAAAAe_Q/kGoCv9C3Yug1xUh7kSFzYmObCWeCBFfCQCLcB/s1600/Avgolemono%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-cXcrOdRytbU/WChSy4dZinI/AAAAAAAAe_Q/kGoCv9C3Yug1xUh7kSFzYmObCWeCBFfCQCLcB/s400/Avgolemono%2BCollage.jpg" width="400" /></a></div>Gina of <a href="http://www.thefullhelping.com/vegan-avgolemono-greek-easter-soup-with-lemon/" target="_blank">The Full Helping</a>, devised this variation to recreate the soup from the Greek Easters of her childhood.&nbsp; I've never had the traditional version that relies heavily on eggs.&nbsp; For me, I just love the creaminess of the tahini, the substance of the vegies and rice, and the fresh flavours of the lemon and dill.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-QMuaIt5BGlY/WChP8IOfr-I/AAAAAAAAe-0/EBAwg-hikQAvBf64qQ9g3NYtA2Sy2h1DACLcB/s1600/Avgolemono%2B%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-QMuaIt5BGlY/WChP8IOfr-I/AAAAAAAAe-0/EBAwg-hikQAvBf64qQ9g3NYtA2Sy2h1DACLcB/s400/Avgolemono%2B%25284%2529.jpg" width="400" /></a></div>The first time I made the soup, I decided it would be too thin with all the 5 to 6 cups of water.&nbsp; Instead I added 2 1/2 cups of water.&nbsp; The helpings were miserly and when left for a while it got far too thick.&nbsp; Since then I have added more water.&nbsp; The broth is so delicious even without the vegies and rice. <br /><br />It is a soup to make when busy, whether it is making a quick dinner after Sylvia's swimming lessons or fitting in lunch between my body balance class and my singing group.&nbsp; It makes for great leftovers, though it thickens so much that sometimes I have had to add a little water to loosen it up.&nbsp; Or I have served it, as photographed below, as a stew. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-KDqOBr9PZLE/WChQIUgSG0I/AAAAAAAAe_E/jkl9O7VFeHcYSit0q2uqSiheaNxnHaLKwCLcB/s1600/avgolemono%2B%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-KDqOBr9PZLE/WChQIUgSG0I/AAAAAAAAe_E/jkl9O7VFeHcYSit0q2uqSiheaNxnHaLKwCLcB/s400/avgolemono%2B%25288%2529.jpg" width="400" /></a></div>I highly recommend this quick and nourishing soup.<br /><br />And when I found my notes from the first time I made the soup early last year, I had some quicklinks added so I am including a few random articles from last year and a few more recent ones to nourish (or entertain) your mind as well:<br /><br /><ul><li><a href="http://www.upsidedistribution.com/?THE-HIDDEN-SIDE-OF-GOOGLE" target="_blank">The Hidden Side of Google</a>: a fascinating documentary about the world of Google, warts and all!</li><li><a href="http://overheard.liketodiscover.com/you-had-one-job/" target="_blank">You had one job</a> - Like to Discover: hilarious publishing layout bungles.</li><li><a href="http://twistedsifter.com/2014/07/thrift-store-painting-remixes-by-david-irvine/" target="_blank">This guy paints random characters into old thrift store paintings</a> - Twisted Sifter: think DC Comics meet Thomas Kinkade.</li><li><a href="http://www.sugarstacks.com/" target="_blank">Sugar Stacks</a>: using sugar cubes to illustrate how much sugar is in well known products.</li><li><a href="http://www.newyorker.com/magazine/2016/08/22/londons-super-recognizer-police-force" target="_blank">The detectives who never forget a face</a> - The New Yorker: "super-recognisers in London's police force whose memories for faces are changing how the force works.</li></ul><br />I am sending this soup to <a href="http://kahakaikitchen.blogspot.com.au/2016/11/creamy-and-delicious-tomato-bisque-for.html" target="_blank">Souper Sundays</a>.<br /><br /><b>More vegan rice soups on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2015/04/cheesy-cauliflower-and-rice-soup.html">Cheesy cauliflower and rice soup</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2009/08/shopping-sylvia-and-soup.html">Fennel, lentil and rice soup</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2009/08/mexican-rice-soup.html">Mexican rice soup</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2012/08/wholemeal-pretzels-and-pea-soup.html">Pea, rice and pesto soup</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2008/04/happiness-chowder.html">Pumpkin, corn and wild rice chowder</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2011/04/ncr-tricken-rice-soup-with-celeriac.html">Tricken rice soup with celeriac</a> (gf, v)&nbsp; <br /><br /><b>Vegan Avgolemono (Greek Lemon Rice Soup)</b><br />Slightly adapted from <a href="http://www.thefullhelping.com/vegan-avgolemono-greek-easter-soup-with-lemon/" target="_blank">The Full Helping</a> via <a href="http://kahakaikitchen.blogspot.com.au/2015/02/vegan-avgolemono-creamy-lemon-rice-soup.html" target="_blank">Kahakai Kitchen</a><br />Serves 4<br /><br />1 tsp olive oil<br />1 onion, diced<br />2 carrots, diced<br />1 stalk of celery, diced<br />2 cloves garlic, finely chopped<br />1 cup uncooked brown rice <br />5 to 6 cups vegetable stock <br />1/4 cup lemon juice<br />1/4 cup nutritional yeast <br />2 tbsp tahini <br />1 1/2 tbsp miso<br />1/4 tsp sea salt, or to taste <br />1/4 cup chopped fresh dill<br /><br />Fry onion, carrots, celery and garlic in oil until well cooked.&nbsp; Add rice and stock.&nbsp; Simmer 35-40 minutes.&nbsp; Mix lemon juice, nutritional yeast, tahini, nutritional yeast, miso and salt.&nbsp; Add to rice mixture.&nbsp; Remove from heat.&nbsp; Mix in dill and serve.<br /><br /><i>NOTES: I have added chickpeas for more protein, used cooked rice because I had it there.&nbsp; Both work fine.&nbsp; If soup is left to sit it will thicken as the rice absorbs the broth.&nbsp; Add a little water when reheating if necessary.</i><br /><br /><b>On the stereo:</b><br /><i>Ultra Lounge: Saxophonia: </i>Various Artists<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 2's theme is International.&nbsp; </i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com16tag:blogger.com,1999:blog-6742756814967464811.post-76511577523933846092016-11-12T23:46:00.000+11:002016-11-12T23:46:00.528+11:00Asian rice with cabbage, corn and celery <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3qxH4q19izc/WCcBxLssYEI/AAAAAAAAe-E/xTCdxC1EAJ0vTlsUkpqoUgSJAF1kJcCpgCLcB/s1600/asian%2Brice%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-3qxH4q19izc/WCcBxLssYEI/AAAAAAAAe-E/xTCdxC1EAJ0vTlsUkpqoUgSJAF1kJcCpgCLcB/s400/asian%2Brice%2B%25281%2529.jpg" width="400" /></a></div>This rice started as a mistake.&nbsp; I was browsing a Donna Hay magazine in the supermarket and was inspired by an Asian coleslaw.&nbsp; It was time to try out a new blade in my recently purchased food processor.&nbsp; The vegies turned to mush and I was relucant to throw out the slaw. &nbsp; I added some more vegies and this rice dish was born.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-DPpPvdtiG4I/WCcBzL9jypI/AAAAAAAAe-M/HIUmFBDwNhMmZhYJOR1PaeG3V5dCKaG_gCLcB/s1600/asian%2Bslaw%2Bgone%2Bwrong.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-DPpPvdtiG4I/WCcBzL9jypI/AAAAAAAAe-M/HIUmFBDwNhMmZhYJOR1PaeG3V5dCKaG_gCLcB/s400/asian%2Bslaw%2Bgone%2Bwrong.jpg" width="400" /></a></div>I had initially thought of making a miso soup.&nbsp; E didn't want a thin broth.&nbsp; So I found this <a href="http://www.deenakakaya.com/2013/11/17/itll-ok-asian-style-sweetcorn-soup-chilli-cumin-coriander-rice-flour-dumplings/" target="_blank">sweetcorn soup</a> for inspiration.&nbsp; Which reminded me of my favourite corn and tempeh soup.&nbsp; Then I looked in my fridge to see what needed using.&nbsp; There was that forgotten bunch of celery at the bottom of the fridge.&nbsp; I was still keen on the idea of a soup.&nbsp; When I decided to add rice the liquid was absorbed and it was no longer soup.&nbsp; It was rather tasty.&nbsp; Which is the most important thing!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-doRZAqN_byQ/WCcBx0bsBUI/AAAAAAAAe-I/tHGs1KZ_yUIwaC1YXxRiMwPCJw71BrLdwCLcB/s1600/asian%2Brice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://3.bp.blogspot.com/-doRZAqN_byQ/WCcBx0bsBUI/AAAAAAAAe-I/tHGs1KZ_yUIwaC1YXxRiMwPCJw71BrLdwCLcB/s400/asian%2Brice.jpg" width="400" /></a></div>It has been one of those weeks where life has been a bit unexpected.&nbsp; I was in bed with a terrible headache for a lot of the day on Wednesday and woke to the shock of Trump far ahead in the USA election.&nbsp; I sang with my singing group at a small event today and got home to find my top was on back to front.&nbsp; And my trackpad on my laptop is not as responsive ever since a wee imp recently put watermelon juice on it.&nbsp; More pleasant surprises have been Sylvia eating some nutritional yeast flakes for a snack, the discovery of garlic scapes at the farmers market today, the first ripe strawberry in our backyard, and a friend thinking to send me photos of the colour fun run at school because I could not be there.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-QnJ9iyEgc9s/WCcB0PzCKHI/AAAAAAAAe-Q/37qgDD_5DxkCCjtisivlHABvG73NMyw5wCLcB/s1600/rice%252C%2Bomelette%2Band%2Bavocado%2Bdressing%2Bbowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-QnJ9iyEgc9s/WCcB0PzCKHI/AAAAAAAAe-Q/37qgDD_5DxkCCjtisivlHABvG73NMyw5wCLcB/s400/rice%252C%2Bomelette%2Band%2Bavocado%2Bdressing%2Bbowl.jpg" width="400" /></a></div>I am always cheered up if I can reduce my waste of food as much as possible.&nbsp; And leftovers to make life easier.&nbsp; I am trying to serve dinner as a nourish bowl more often to get more vegies into my diet.&nbsp; Tonight's dinner was the Asian rice, purple cabbage, celery, tofu besan omelette, cherry tomatoes, spinach and an avocado dressing made with a finely sliced garlic scape.&nbsp; I fancy serving the rice another night with vegie sausages and a kale salad.&nbsp; Another few tubs of the rice are in the freezer for those nights when I could just toast some cashews and make a meal of it.&nbsp;<br /><br />I am sending this rice dish to <a href="http://searchingforspice.com/2016/11/01/cook-eat-twice-november-2016/" target="_blank">Cook Once Eat Twice</a> and <a href="http://www.elizabethskitchendiary.co.uk/no-waste-food-challenge/" target="_blank">No Waste Food Challenge</a>.<br /><br /><b>More Asian rice dishes on Green Gourmet Giraffe:</b><br /><a href="http://gggiraffe.blogspot.com.au/2012/03/ww-tofu-bacon-briliant-in-fried-rice-or.html">Fried rice</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com/2010/07/pumpkin-soup-for-busy-days.html">Japanese-style pumpkin, sprouts and tofu soup</a> (gf, v) <br /><a href="http://gggiraffe.blogspot.com.au/2013/06/kitchen-sink-kitchari-and-women-in.html">Kitchen sink kitchari</a> (gf, v)&nbsp; <br /><a href="http://gggiraffe.blogspot.com/2011/01/ncr-sushi-salad-and-sushi-rice.html">Sushi rice salad</a> (gf, v)<br /><a href="http://gggiraffe.blogspot.com.au/2013/09/vegan-sushi-stack.html">Sushi stack with carrot, tofu omelet and avocado</a> (gf, v) <br /><a href="http://gggiraffe.blogspot.com.au/2014/06/teriyaki-tofu-with-brown-rice-and-kale.html">'Teriyaki' tofu with brown rice and kale</a> (gf, v)&nbsp; <br /><br /><b>Asian rice with cabbage, corn and celery</b><br />A Green Gourmet Giraffe recipe<br />Serves 8 as a main course<br /><br />1 tbsp neutral oil, such as rice bran<br />2 tsp sesame oil<br />1 onion, chopped<br />4 stalks of celery, diced<br />2 red capsicums (pepper), diced<br />2 cloves garlic, finely chopped <br />400g tin of corn, rinsed and drained<br />400g tin creamed corn<br />1/2 small cabbage, finely chopped<br />2 carrots, grated2 tins full of water<br />1 1/2 cups rice <br />3 tbsp soy sauce<br />2 tbsp rice vinegar<br />1 tbsp mirin<br />1 tsp dried ginger (or 1 tbsp freshly grated ginger)<br />1 tsp stock powder<br /><br />Fry onion, celery and capsicums in oils over medium heat for about 15 minutes, stirring frequently, until celery is soft.&nbsp; Stir in garlic.&nbsp; Add remaining ingredients.&nbsp; Bring to the boil.&nbsp; Simmer, covered, for 10 minutes.&nbsp; Let stand at least 10 minutes.<br /><br /><i>NOTES: I measured the water using the tin that the creamed corn came in.&nbsp; The rice was quite moist so next time I would probably use a wee bit less.&nbsp; I only used dried ginger as I haven't been keeping fresh ginger in the house but fresh would be very nice.</i><br />&nbsp;<b>On the Stereo:</b><br /><i>Sergeant Pepper's Lonely Hearts Club Band:</i> The Beatles<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s1600/vegan%2Bmofo%2Bbroccoli2016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-VwKb8ctzBrk/WBplF1rcdaI/AAAAAAAAe54/Moq8njvBP6Y9UPS1CGdUJu4IxjWcVAckgCLcB/s200/vegan%2Bmofo%2Bbroccoli2016.jpg" width="200" /></a></div><i><i><i>This post is part of the <a href="http://www.veganmofo.com/" target="_blank">Vegan Month of Food</a> (Vegan MoFo) in November 2016.&nbsp; Go to&nbsp;<a href="http://gggiraffe.blogspot.com/2016/11/vegan-mofo-2016.html" target="_blank">my Vegan MoFo list</a>&nbsp;for more of my 2016 Vegan MoFo posts.&nbsp;</i></i></i><br /><br /><i><i><i>Week 2's theme is International.&nbsp; </i></i></i>Johanna GGGhttp://www.blogger.com/profile/08594201473931487490noreply@blogger.com5